Mushroom tart

This is converted from the recipe provided at the Hollow Legs blog (and isn't that a great blog name?!) Sounds really yummy - can't wait to try this lovely light meal, with a salad.

5 large closed cap mushrooms, sliced
1 tbsp dried porcini mushrooms, rehydrated (I will be using portabellas instead)
2 cloves of garlic, minced
2 tbsp finely chopped flat leaf parsley
2 tbsp tofutti cream cheese, mixed with
1 tbsp tofutti sour cream (the original recipe calls for 3 T creme fraiche)

Enough puff pastry to make 2 6"x 4" tarts - I used 1/2 a block of unrolled pastry

Preheat your oven to 400F. Fry the garlic until softened, then add all the mushrooms. Fry until softened, making sure there isn't too much liquid. Add the tofutti mix and the parsley and take off the heat. Season to taste. Roll out the pastry and make an indentation about 2 cm from the edge, all the way round. Leave to rest for 5 mins, then spread the mushroom mixture on the base. Bake for 15 - 20 minutes.