Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

Slice the mushrooms, mince the garlic, and dice the onion. Sauté them together until fragrant.

In a mixing bowl, combine flour and salt, then mix in oil and cold water until it forms a dough.

Divide the dough into four parts and press each into mini tart pans.

Sauté the filling ingredients in a skillet over medium heat until golden and fragrant, about 5-7 minutes.

Beat the eggs with cream in a bowl until frothy and smooth.

Distribute the vegetable mixture across the crusts, sprinkle cheese, and then add the egg mixture.

Bake for 30-35 minutes until golden brown and set. A toothpick inserted should come out clean.

Let cool for 5-10 minutes before serving. Enjoy warm or at room temperature.