2 sheets refrigerated pie pastry

4 tablespoons butter, cubed and divided

1 package (8 ounces) sliced baby portobello mushrooms

1 bag (5 ounces) fresh baby spinach (about 5 cups)

3 garlic cloves, minced

2 medium onions, halved and thinly sliced

1 1/2 tablespoons balsamic vinegar

2 teaspoons brown sugar

2 teaspoons minced fresh sage

3 large eggs

1/2 cup heavy whipping cream

1/2 teaspoon each salt and pepper

6 ounces Black Truffle Cheddar Gruyere cheese, shredded (1 1/2 cups)

Minced fresh sage

Heat oven to 325°F.

Roll out one sheet of pie pastry on a lightly floured surface into an 11-inch circle. Using a 3-inch round cookie cutter, cut pastry into eight circles. Press dough into lightly greased muffin cups. Repeat step with remaining pastry.

Prick bottoms of pastries with a fork. Bake for 8-10 minutes or until crusts are light brown. Cool completely in pans on wire racks.

Melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add spinach and garlic; cook and stir until spinach is wilted. Transfer mushroom mixture to a bowl. Wipe out the pan.

Melt remaining butter in the same pan over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Add balsamic vinegar and brown sugar; cook and stir until liquid is absorbed. Stir in sage and mushroom mixture.

Whisk the eggs, cream, salt and pepper in a large bowl.

Spoon heaping tablespoonful mushroom mixture into the center of each tartlet. Top each tartlet with a tablespoon egg mixture. Sprinkle each with 1 1/2 tablespoons shredded Black Truffle Cheddar Gruyere cheese.

Bake for 18-20 minutes or until golden brown. Gently run a knife around edges to loosen tartlets if necessary. Remove from the pan. Garnish with sage.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin