3 T. olive oil
1 T. minced garlic
1/4 C. finely minced shallots
2 C. finely chopped mushrooms
1/4 C. toasted, coarsely ground pecans
2 T. each minced fresh chives and fresh basil
1/2 C. plus 1 tablespoon minced parsley
3 T. sour cream
Salt and pepper, to taste
1/2 t. grated lemon zest
1 T. grated parmesan cheese
pastry for 2 10-inch pastry crusts

Preheat oven to 375° F. Place pastry on lightly floured surface. With floured 3-inch cutter, cut out rounds. Press rounds into tartlet tins; prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins; set aside.

In large skillet, heat olive oil. Add garlic and shallots; sauté 1 minute. Add mushrooms and pecans; cook until mushrooms are slightly soft (about 2 minutes). Stir in chives, basil, and 1/2 cup parsley. Remove from heat, fold in sour cream. Add salt and pepper.

Spoon warm filling into baked shells. Combine remaining parsley, lemon zest and Parmesan; sprinkle over tartlets. Serve immediately.