Tasty little bites of savory caramelized onions and mushrooms nestled on your favorite pastry and topped with Gruyere cheese, these little tarts and hand pies disappear at parties, and make a fantastic snack or appetizer. Chef Laura Dean Koch uses her Sourdough Lavash Cracker dough, but a store bought pie crust or crescent roll dough works wonderfully too. Make twice as many as you think, cause these addictive bundles of yummy are that divine!

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