Gruyere and Mushroom Tarts

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's HouseEpisode: One Bite Wonders

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
25 min
Level:
Easy
Yield:
24 mini tarts

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup oyster mushrooms, stemmed and sliced
1/4 cup button mushrooms, stemmed and sliced
1/4 cup shiitake mushrooms, stemmed and sliced
1/4 cup cremini mushrooms, stemmed and sliced
Salt and coarsely ground black pepper
3 tablespoons freshly chopped chives
Dash sherry vinegar
3 eggs
1 1/2 cups cream
24 mini prebaked tart shells
1/2 cup Gruyere, finely grated

Directions

Preheat oven to 325 degrees F.

In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.

In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.

Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

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Comments & Reviews

recipe Gruyere and Mushroom Tarts
Hannah Pittsburgh, PA 02-03-2010
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Amazing!
Rated: 5 stars out of 5

These are great! I made them for my sister's wedding shower and people ate them all so fast! The only thing is it makes a lot... of custard and I had to buy a few extra packs of the frozen tartlets. Read more
recipe Gruyere and Mushroom Tarts
MANDI Atlanta, GA 12-14-2009
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Delicious...but don't waste your money on the premade tart shells!
Rated: 5 stars out of 5

Made this for a dinner party. I noticed people had trouble finding the tart shells and was fully prepared to buy pre-made... pie crust to cut into the right size (I have done this before for mini pies) . But I lucked out and found the shells in the freezer section. They were very expensive...almost $3 for 8...meaning I had to buy three packages. Then they were really too small for the muffin tins, didn't stay together well and then in the end most of them stuck to the muffin tins and i couldn't serve them to guests. However, I have been enjoying eating them myself. Super yummy and I look forward to making them again with the pie crusts this time and serving them for book club!!Read more
recipe Gruyere and Mushroom Tarts
Blue Fairfield, CA 12-05-2009
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Kudos Sharon of Penns Grove!!!
Rated: 5 stars out of 5

Did these for a cocktail party for co-workers and they were fantastic!! Definitely easy, yet pack a flavorful punch.
recipe Gruyere and Mushroom Tarts
Jo Huntington Beach, CA 11-03-2009
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Impressive Presentation
Rated: 4 stars out of 5

I made these last night for a Girls' Only event. They were a big hit. I bought a box of Pillsbury Pie Dough (refrigerator... section of grocery store) and used a water glass to make the dough rounds to gently push into my mini muffin tin. It wasn't hard nor all that time consuming. I prebaked the shells per pkg. instructions and let them cool before proceeding. I only used Porcini Mushrooms (which I personal love and cost effective) and probably added more of a splash of vinegar instead of a dash...they were a bit too tart (ergo 4 stars). I'll be more careful next time and am sure Aaron will get the 5 stars he deserves. Read more
recipe Gruyere and Mushroom Tarts
Kit Coppell, TX 09-16-2009
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Great Flavor - 1st plate gone at the party
Rated: 5 stars out of 5

I made the recipe almost as instructed. I couldn't find the tart shells so I used filo dough shells instead. They turned out... kind of soft on the bottom as expected. Nex time I will definately buy a premade pie crust and cut out little circles and try it that way. I served them at a party and they were the first thing to go.Read more
recipe Gruyere and Mushroom Tarts
Charlotte Los Angeles, CA 08-23-2009
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Loaded with delicious flavor
Rated: 5 stars out of 5

I made this recipe this afternoon, and I have to tell you it is loaded with flavor. I was in a quandry too about what to use... instead of the pre-baked tart shells. I decided to make my own by making a pie dough recipe I found on the foodtv.com website. After doing that, I followed Aaron's recipe to the tee. I used a 12 serving muffin tin, and lined the tin with pie dough that I cut inot rounds from half of the pie dough recipe. I baked them ahead and then poured the custard over the cooled shells and filling. They turned out just fine. Really flavorful and delicious. I will save this recipe and definitely make it again and again. These tarts would be great for brunch or to serve at a party.Read more