Vineyard Kitchen
Serves 8
- 2 tablespoons extra virgin olive oil
- 3 cups sliced assorted raw mushrooms
- 2 tablespoons minced shallots
- 1 teaspoon chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
- 2 large eggs
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan
- 1 tablespoon chopped flat leaf parsley
- 48 2-inch pie dough circles – 1/8-inch thick
1. Add the olive oil to a large sauté pan over medium high heat. Add the mushrooms and sauté until they begin to turn golden and their liquid has evaporated, about 7 minutes.
2. Add the shallots and thyme to the mushrooms and season to taste with salt and pepper. Spread out on a plate to cool.
3. In a medium bowl, whisk the eggs and cream together. Add the cooled mushrooms and the cheese. Season with 1 teaspoon of salt and a few grinds of pepper. Mix in the parsley. Reserve the filling mix under refrigeration.
4. Preheat the oven to 400 degrees F. Position an oven rack on the lowest rung in the oven.
5. Line a 12-compartment mini-muffin tin with the pie dough circles. Press the dough into the compartments firmly.
6. Use a spoon to fill the tart shells. Its OK if a little filling spills over the edge of the pie dough. Place the muffin tin on a sheet pan and bake the tartlets in the oven until the they are puffed and golden, about 30 minutes. Remove the tartlets from the pan while they are still warm and repeat the procedure until all of the tartlets are baked.
Print Recipe