Source: dLife

Delicious bite size tarts with chanterelle mushrooms, bacon and Swiss cheese.

Servings

2 tsp olive oil
2 tbsp small shallots , minced
1 medium garlic cloves , minced
1.5 cup fresh mushrooms , chanterelle variety, finely chopped
1 tbsp brandy
0.5 tsp fresh thyme , minced
1 tbsp chopped parsley , fresh, minced
0.25 tsp salt and pepper
1 eggs
0.25 cup whole milk
0.25 cup shredded Swiss cheese
2 tbsp cream cheese , softened
2 piece reduced sodium bacon slices, cooked , crumbled
24 Pastry Shell, mini, yeastfree (phyllo mini tart shells)

1 Preheat oven to 325 degrees.
2 Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown.
3 Add garlic and mushrooms, cook until tender. Deglaze pan with brandy, season with thyme, parsley, salt, and pepper.
4 Remove from heat and allow to cool.
5 In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon.
6 Fold in mushroom mixture. Spoon evenly into phyllo cups and place cups on baking sheet.
7 Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Consider using pancetta or prosciutto instead of bacon.