Savory Fall Tarts 2 Ways
1. Preheat the oven to 375 degrees. Place frozen pie crusts on a large baking sheet and bake for 10-12 minutes or until just done. Remove from oven and set aside until ready to fill.
2. While the pie crusts are baking, prepare your filling(s).
3. For the mushroom herb tarts: heat a large skillet over medium high heat. Add bacon and cook until crisp. Remove from skillet and drain off all but 1 tbsp of grease. Return pan to heat and add shallots, thyme, and mushrooms and cook until the mushrooms are tender, about 5 minutes. Remove from pan and add to bowl with bacon and toss well to combine. Proceed to step 4. For the butternut kale tarts: heat a large skillet over medium high heat. Add bacon and cook until crisp. Remove from skillet to a bowl and drain off all but 1 tbsp of grease. Return pan to heat and add shallots, rosemary, and butternut squash and sauté until butternut squash is tender, about 8-10 minutes. Remove from pan to the bowl with the bacon. Add the kale to the pan and quickly sauté until just wilted, 1-2 minutes. Toss kale with butternut and bacon and set aside.
4. In a large bowl, whisk together eggs, half and half, and ½ tsp salt and ¼ tsp black pepper until smooth.
5. Fill cooked pie shells with approximately 1 tbsp of desired filling, then top with 1 tsp shredded cheese (gruyere for the mushroom, gouda for the butternut). Gently add 2 tbsp egg mixture to each pie shell, just filling them.
6. Bake tarts at 375 for 20-25 minutes or until golden brown and puffed slightly. Remove from heat and let cool 5 minutes before serving.
Note: the recipe includes ingredients for both fillings, but it is intended that you choose one to make per recipe. If you wish to make both, double the eggs, half and half, and pie shells and proceed with the rest of the recipe.
Directions
1. Preheat the oven to 375 degrees. Place frozen pie crusts on a large baking sheet and bake for 10-12 minutes or until just done. Remove from oven and set aside until ready to fill.
2. While the pie crusts are baking, prepare your filling(s).
3. For the mushroom herb tarts: heat a large skillet over medium high heat. Add bacon and cook until crisp. Remove from skillet and drain off all but 1 tbsp of grease. Return pan to heat and add shallots, thyme, and mushrooms and cook until the mushrooms are tender, about 5 minutes. Remove from pan and add to bowl with bacon and toss well to combine. Proceed to step 4. For the butternut kale tarts: heat a large skillet over medium high heat. Add bacon and cook until crisp. Remove from skillet to a bowl and drain off all but 1 tbsp of grease. Return pan to heat and add shallots, rosemary, and butternut squash and sauté until butternut squash is tender, about 8-10 minutes. Remove from pan to the bowl with the bacon. Add the kale to the pan and quickly sauté until just wilted, 1-2 minutes. Toss kale with butternut and bacon and set aside.
4. In a large bowl, whisk together eggs, half and half, and ½ tsp salt and ¼ tsp black pepper until smooth.
5. Fill cooked pie shells with approximately 1 tbsp of desired filling, then top with 1 tsp shredded cheese (gruyere for the mushroom, gouda for the butternut). Gently add 2 tbsp egg mixture to each pie shell, just filling them.
6. Bake tarts at 375 for 20-25 minutes or until golden brown and puffed slightly. Remove from heat and let cool 5 minutes before serving.
Note: the recipe includes ingredients for both fillings, but it is intended that you choose one to make per recipe. If you wish to make both, double the eggs, half and half, and pie shells and proceed with the rest of the recipe.
