Mini Tarts with Roast Beef and Gruyere

 Mini Tarts with Roast Beef and Gruyere 

18 mini tart shells 

200 g thinly sliced roast beef

1 tbsp butter

1 shallot, finely diced

1 tsp minced garlic

1 cup mushrooms, thinly sliced

1 tbsp prepared horseradish 

1/3 cup cream cheese

1 egg, room temperature 

1 cup gruyere cheese, shredded 

Salt and pepper to taste 

Preheat oven to 375 degrees. Remove tart shells from the freezer and place onto a parchment lined baking sheet. Divide the roast beef evenly between the tart shells. 

Heat a medium sized skillet over medium heat. Add oil, then shallots, garlic and mushrooms. Add thyme, salt and pepper and sauté until browned and no liquid remains. Remove from heat and dividing evenly between the tart shells onto the roast beef. Top with a small dollop of horseradish, dividing evenly. 

Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, dividing evenly and allow the mixture to settle down into them. 

Sprinkle each tart with some grated cheese and transfer to oven, baking for approximately 20 minutes until the shells are cooked and cheese is melted. 

Remove from oven, cool for 5 minutes, transfer to a platter and serve.