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Bake tart shells as per package directions, and then cool.
Heat oil in a large skillet over medium heat. Add mushrooms and cook until very tender and all moisture has been cooked out. Add garlic and chopped rosemary; cook 1 minute more.
Add cream and cook until it slightly thickens; season with salt and pepper and then remove from heat. (If you wish to bake these tarts later, cool mushroom mixture and store in the fridge until ready to stuff, top and bake the tarts.)
Remove tarts from their foil liners and set on a parchment-lined baking tray. Fill tarts with mushroom mixture and top with small pieces of goat cheese. Bake in a 350˚F oven 10 minutes, until well heated through.
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