Mushroom and Gruyere Tarts

• 2 sheets puff pastry, 17 . 3 oz package thawed
• 4 tablespoons olive oil
• 1 lb assorted mushroom, fresh
• 2 shallots, sliced
• 12 cup dry white wine (Sav Blanc)
• 8 ounces gruyere or 8 ounces sharp white cheddar cheese, shredded
• salt and pepper

1. Heat oven to 400F Unfold the pastries and cut each one into 4 squares.
2. Place them on a baking sheet.
3. Using a plastic fork prick the dough all over to avoid puffing.
4. Meanwhile, heat the oil in a large skillet over medium heat.
5. Add the mushrooms and shallots and season with 1 tsp salt and 1/2 tsp pepper.
6. Cook, tossing occasionally until the mushrooms are browned and tender, 4-5 minutes.
7. Add the wine and cook until nearly evaporated, about 1 minute more.
8. Dividing evenly, sprinkle the pastry squares with half of the cheese, leaving a 1/2 inch border on each.
9. Top with the mushroom mixture and remaining cheese.
10. Bake until the pastry is golden brown, 20-30 minutes.

pastry, olive oil, mushroom, shallots, white wine, gruyere, salt

Taken from www.food.com/recipe/mushroom-and-gruyere-tarts-493627 (may not work)