Apple, gruyere and Chicken Tarte

4 tbs unsalted butter
3-4 medium shallots peeled and sliced thinly
2 cloves garlic, minced
1 cup thinly sliced button mushrooms
1 granny smith apple, peeled, cored and sliced into 1/4 inch slices
2 tbs lemon juice
1 1/2 tbs fresh chopped parsey, thyme and tarragon
1 large or 2 small chicken breasts, cooked, cooled and cut into 1/3 inch dice
salt, pepper and nutmeg to taste
3 large eggs and 1 1/2 cups heavy cream whisked together
1 1/2 cups grated gruyere
1 9 inch pie crust

YIELD: 1 9 inch pie

COURSE: Sandwiches and Lunch



  1. Heat oven to 365 degrees F.
  2. Saute the shallots and garlic in the butter over medium heat. Do not brown.
  3. When shallots have softened somewhat, add the mushrooms and apples. Cook until ingredients are softened and liquid in the pan is almost evaporated.
  4. Deglaze the pan with a spritz of lemon juice. Stir in the herbs and the cooked chicken.
  5. Remove from heat and stir in the egg/cream mixture. Season with salt, pepper, and nutmeg. Stir in one cup of the grated cheese.
  6. Pour mixture into the prepared pie shell and top with the remaining gruyere. Transfer to a sheet pan and place on the lower shelf of the oven. Bake until set and lightly browned, about 35 to 45 minutes.