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Gruyere and Mushroom Tarts Recipe

Gruyere and Mushroom Tarts

Aaron McCargo, Jr.

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's HouseEpisode: One Bite Wonders

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on December 13, 2011

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    This recipe is wonderful. it did make more than stated but that was a good thing for me.. Thanks Big Daddy.....

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  • on December 08, 2011

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    I used the baked filo cups. Although these were very good, there are a couple of "issues" with the propotions. 1 I used 3 pkgs (15 in eachof the filo cups. I had LOTS!!!! of the cream mixture left over having made 45 tarts, not the 24 in the recipe. 2Although I filled the cups with mushroom "paste" (4 oz. shiitake & 8 oz. baby bellas, poured liquid into cups, & topped w/ cheese when baked there was no "custad" that I saw, the mushrooms shrank a little & the cheese melted to a speck.

    I don't know what could have happened because when I put the tarts into the oven they were full....and none leaked out. I guess the "custad" must have somehow gotten absorbed into the filo dough.?????

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  • on November 27, 2010

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    This is delicious! I made these for Thanksgiving and they disappeared before everyone could even get into the same room! I used prepared pie dough and made 24 mini-tart appetizers in a mini-muffin tin. What I learned from that variation is that you need less of the custard mix because the volumes are so much smaller. Luckily, I realized it before I prepared the cream and egg blend so I just adjusted it to 1 cup cream and two eggs to maintain the ratios and it made plenty for this use. Really flavorful dish. My family requested this again for next year... in a double batch!!

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  • on November 20, 2010

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    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.

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  • on February 03, 2010

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    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.

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  • on December 14, 2009

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    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!!

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  • on December 05, 2009

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    Did these for a cocktail party for co-workers and they were fantastic!! Definitely easy, yet pack a flavorful punch.

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  • on November 03, 2009

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    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.

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  • on September 16, 2009

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    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.

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  • on August 23, 2009

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    These were delicous!! I will be addiing them to my list of appetizers for the Christmas holidays.
    NOTE: TO ALL THE MORONIC PEOPLE OUT THERE THAT DON'T UNDERSTAND THE PURPOSE OF A REVIEW - LET ME ENLIGHTEN YOU!! MAKE THE RECIPE!!THEN GIVE A REVIEW ON THE TASTE OF THE FOOD. SO MANY PEOPLE ARE WRITING BAD OR GOOD REVIEWS ON RECIPES WITHOUT EVEN MAKING THEM, IT'S JUST INSANE. People rely on the reviews to judge whether or not to try these recipes. People may see a 2 or 3 star rating & not try the recipe. Positive reviews from people that haven't made the recipe are just as bad since people may waste money on a recipe that is horrible but received great reviews from the "I THINK IT LOOKS YUMMY CROWD". So people..... PLEASE, PLEASE, PLEASE, COOK THE FOOD, EAT THE FOOD, REVIEW THE FOOD.
    THAT'S THE INTENDED USE FOR THE REVIEWS.

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