pie crust

1 package Pillsbury Refrigerated Pie Crusts

makes 6 individual tarts

1. Preheat oven to 325 degrees.

2. Spray the tart pans with oil so the dough will not stick. Roll the dough out a bit and adjust into the tart pans. We used the bottoms of flower pots. Prepare them by washing in the dish washer. Fill with cooking oil. The clay will absorb some of the oil but this will prevent the dough from sticking.

3. Bake the empty shells for about 7 minutes so the bottom of the tart will be crusty. Set aside.

omelette filling

6 eggs
1 cup heavy cream
1 cup sour cream
2 teaspoons unsalted butter to sauté the artichokes hearts and mushrooms
1 cup chopped artichokes hearts
1 cup chopped mushrooms (your choice)
1 cup grated gruyere cheese
salt
pepper

1. In a saucepan add the 2 teaspoons unsalted butter and sauté the chopped artichoke hearts and the chopped mushrooms . Set aside.

2. In a bowl, whisk the eggs with the heavy and sour creams. Add salt and pepper. Lighty stir in the cup of cheese.

3. Line each tart pan with a layer of sauteed artichokes and mushrooms. Pour the omelette mixture into the tart pans. Bake for about 25 minutes. Allow to cool and serve hot or cold.