• Ingredients:
  • 1 sheet pre-made pie crust
  • flour for dusting
  • 2 eggs
  • ¼ cup milk
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 3 tablespoons shredded mozzarella cheese
  • 4-6 fresh basil leaves, chopped
  • ½ tablespoon fresh oregano leaves, chopped
  • 8oz package of sliced FunGuy white button mushrooms
  • 5-6 cherry tomatoes, halved

Do summer brunch right with these FunGuy approved savory mini tarts! 

This vegetarian recipe combines earthy FunGuy mushrooms, sun ripened cherry tomatoes, and fresh herbs to mix with an easy cheese and egg filling. Best of all, these simple seasonal individual tarts take less than half and hour to cook up!

DIRECTIONS:

  1. Preheat oven to 350F. 
  2. Using the pre-made pie crust, line five 4 inch tart tins with the crust, and trim any excess dough from around the edge of the tins. If needed, dust a clean flat surface with flour, gather the pie crust scraps together in a ball and roll it out to finish filling the tart tins. Set the prepared tart tins on a baking sheet and put them aside. 
  3. Crack the eggs into a bowl. Add the milk, salt, and black pepper and beat well with a whisk until it’s become frothy. Stir in the cheese, basil, and oregano. Divide the egg filling between the tart tins and add the sliced FunGuy mushrooms and cherry tomatoes to each one. 
  4. Place the filled tarts into the oven and allow them to bake 12-15 minutes, or until the filling has set and the top has become lightly browned. 
  5. Remove the tarts from the oven and allow them to cool at least 5 minutes before serving. 

Have a Fun meal!