Always a hit - Appetizer

Last year, I took the Basics 3 class at Tante Marie every Tuesday for 4 hours. It lasted 6 weeks and at the end of every meal we had a family dinner with wine. In each class we made 10-12 dishes including appetizers, main courses, and desserts. Each class focused on a different region, and I ended up with a healthy stack of recipes for any occasion. I have used my Tante Marie recipes over and over again, and have found that my favorite dish to make (because it's always a hit) is the Wild Mushroom and Gruyere Tart.

The recipe I was given is for a large tart which I cut into individual servings and is served with an herb salad, which I have served once for a dinner party. The next time I made the tart, I decided to cut the dough into quarters and make individual sized tarts. The more I made it, the smaller I went. Finally, I made them bite-sized.... When making them bite-sized, I skipped the egg-wash. It's not needed. The bite sized tarts are VERY time consuming. Beware....

The last time I made them, I used a biscuit cutter and made them round. This is my favorite method. They were neat and beautiful. Going forward, I will make them round and cut them into quarters if I want them as a hors d'oeuvres

The key to the recipe is the mushroom mixture. Definitely try this before putting the tart together.

Enjoy!!