Bitter Greens and Mushroom Tartlets with Gruyère

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease 6 tartlet pans.

2. 2

   Roll out the puff pastry and cut out circles to fit the tartlet pans. Press the pastry into the pans and trim any excess.

   ~5 min
3. 3

   Heat olive oil in a frying pan over medium heat. Add chopped shallots and cook until softened, about 3 minutes.

   ~3 min
4. 4

   Add minced garlic and sliced mushrooms to the pan. Cook until mushrooms are browned and tender, about 5-7 minutes.

   ~7 min
5. 5

   Add chopped radicchio and endive to the pan. Cook until wilted, about 3-4 minutes.

   ~4 min
6. 6

   Remove the pan from heat. Stir in half of the grated Gruyère cheese.

   ~1 min
7. 7

   In a mixing bowl, whisk together eggs and heavy cream. Season with salt and pepper.

   ~2 min
8. 8

   Divide the vegetable and mushroom mixture evenly among the tartlet shells. Pour the egg and cream mixture over the vegetables.

   ~3 min
9. 9

   Sprinkle the remaining Gruyère cheese over the top of each tartlet.

   ~1 min
10. 10

    Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.

    ~25 min
11. 11

    Let cool slightly before serving.

    ~5 min