Spinach & Mushroom Mini Tarts

Directions

1. Preheat oven to 400° F
2. Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
3. Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press 2 parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press 2 zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.