If you can get fresh chanterelle mushrooms, these little tarts with cheese and pancetta make very elegant canapes for parties.
2 teaspoons olive oil
2 large eschalots, finely chopped
1 clove garlic, crushed
250g chanterelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon finely chopped fresh thyme
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste
4 tablespoons reduced fat milk
60g grated Swiss cheese
2 tablespoons cream cheese, softened
2 slices pancetta, diced
24 tart shells
Preparation:15min › Cook:30min › Ready in:45min
Preheat oven to 160 degrees C.
Heat olive oil in a frying pan over medium heat. Add eschalots and gently cook until they begin to brown. Add garlic and mushrooms and cook until tender. Deglaze pan with brandy and season with thyme, parsley, salt and pepper. Remove from heat and allow to cool.
In a large bowl, combine egg, milk, Swiss cheese, cream cheese and pancetta. Fold in mushroom mixture. Spoon evenly into tart shells and place on baking tray.