• Preheat oven to 400 degrees. Spray a regular size muffin pan with nonstick spray.

Prepare Tarts:

• Heat olive oil in a large frying pan over medium heat.
• Add shallots, then cook until caramelized, stirring occasionally. Reduce heat to keep from burning, if necessary. Season to taste with salt and pepper.
• Meanwhile, whisk together eggs, milk, and salt and pepper (to taste) in a small bowl. Set aside.
• Place pie crust on a flat surface; use a 2.5-inch cookie cutter to cut out 12 rounds.
• Gently press pie crust rounds into muffin pan.
• Top crust with shallots, then cheese. Pour egg mixture over shallots and cheese. Do not overfill.
• Bake tarts until set and crust is lightly browned, about 15 to 20 minutes.

Prepare Mushrooms:

• While tarts are cooking, heat olive oil in a large pan over medium high heat.
• Add mushrooms and cook, stirring frequently, until browned.
• Stir in garlic and remove from heat, continuing to stir until pan stops sizzling.
• Season mushrooms to taste with salt and pepper, then mix in fresh thyme.

Serving:

• Top tarts with mushrooms and a sprinkle of thyme, then serve. Enjoy!