This teeny mushroom tart is perfect for any occasion
1-inch ball of pie dough
1 teaspoon butter
1/4 teaspoon olive oil
1/4 teaspoon chopped shallots
1 tablespoon wild mushrooms
1/2 teaspoon white wine
1 teaspoon herbs (thyme, parsley, chives)
1 tablespoon creme fraiche
1 tablespoon shredded Gruyere
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Roll out dough into a rectangle and place on parchment-lined baking sheet.
Add butter, olive oil shallots and mushrooms to a pan and saute until wilted. Stir in wine and cook until evaporated. Stir in fresh herbs.
Spread creme fraiche on pie dough and sprinkle with Gruyere. Top with mushroom mixture and bake for 7 to 9 minutes. Garnish with more herbs.