If these little tarts don’t scream autumn, I don’t know what does. I am a sucker for mushrooms, so I put together these adorable chicken and mushroom tarts. You can serve them with a side of roasted root vegetables. This recipe yields 8 mini tarts.
1 can flaky layer butter biscuits
8 slices Swiss cheese
1 tbs unsalted sweet cream butter
1 tsp olive oil
1 tsp shallot, minced
3 c button mushrooms, sliced ¼ inch thick
Salt and pepper to taste
1 large chicken breast
1 tsp water
Preheat oven to 350˚
Open your can of biscuits and separate on a nonstick workstation. Now, peel each biscuit apart to create 2 equal sized disks, giving you 16 biscuits. Using 8 of those biscuits, line eight 4-inch removable bottom tart pans. Place 1 slice of cheese in each tart. Set aside. In a medium sauté pan, melt butter and oil together over medium high heat. Add shallot and cook until they begin to brown. Add mushrooms, salt and pepper and cook until tender. Using a slotted spoon, transfer mushrooms and shallots to a bowl and set aside. Add chicken breast to same pan and sear on both sides in mushroom juices. Reduce heat to medium and cover. Cook for 15-20 minutes or until the breast has cooked through. Remove from heat and allow to rest about 10 minutes. Meanwhile, add 4-5 mushroom slices to each tart. Shred chicken and add ¼ c to each tart. Cover your tart pans with the remaining 8 biscuits by loosely setting on top of chicken. Cut a small slit in the top of each tart for steam to release. Make egg wash by whisking together egg and water. Brush the tops of each tart with the egg wash. Place the pans on top of a sheet pan and bake for 25-30 minutes or until golden.