Gruyere and Mushroom Tart

Ingredients

2 tbsp olive oil

2 tbsp minced garlic

1 cup mushrooms of your choice, stemmed and sliced

Salt and coursely ground black pepper

3 tbsp freshly chopped chives

Dash of sherry vinegar

3 eggs

1 cup cream

24 prebaked tart shells

1/2 cup Gruyere cheese, finely grated

How to Make It

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 place in a food processor. Pulse a few times to finely chop the mushrooms and reserve.

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

Line a mini muffin pan or a mini tart pan 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.

This recipe is brought to you by Habitat Housewares