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Recipe by Rivky Kleiman

Mini Mushroom and Leek Tarts

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Mini Mushroom and Leek Tarts
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
2 Hours
Diets
- Vegetarian - Pescatarian

I admit I have a soft spot for mushrooms, but these mini tarts take the ordinary and make it extraordinary. Yields 12 mini tarts

Ingredients

Tart shells

  • 1/2 cup butter, softened

  • 3 ounces (85 grams) cream cheese, softened

  • 1 cup flour

  • 1/4 teaspoon salt

Mushroom and Leek Filling

  • 2 tablespoons butter

  • 24 ounces (680 grams) baby bella mushrooms, sliced

  • 3 medium leeks (white part only)

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 1/4 cup Baron Herzog Chenin Blanc or other semi-sweet white wine

  • 1/4 cup Devash Heavy Cream

  • 1 teaspoon dried thyme leaves

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

Prepare the Tart Shells

1.

Beat together butter and cream cheese. Add flour and salt, and mix well until a soft dough forms.

2.

Transfer dough to a piece of plastic wrap. Seal and refrigerate for one hour.

Prepare the Filling

1.

Melt butter in a deep frying pan or eight-quart pot over medium-high heat.

2.

Add mushrooms and leeks and sauté for 10 minutes. Add garlic and continue to sauté for one minute more. Pour in wine and cook for two minutes, until completely evaporated.

3.

Stir in the heavy cream, thyme, and spices. Remove from heat. Cool slightly.

To Assemble

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 muffin cups.

2.

Divide the tart shell dough into 12 pieces.

3.

Press a piece of dough into the bottom and up the sides of each muffin cup.

4.

Fill each shell to the top with the mushroom and leek filling. Bake for 35–40 minutes.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

cream cheese leeks mini quiches mini tarts mushroom quiche mushrooms rivky kleiman Shavuos tarts
Mini Mushroom and Leek Tarts

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Hindy Steif
Hindy Steif
4 years ago

Without the crust Do you think it will taste good without the crust and without the heavy cream?

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Raquel
Raquel
Reply to  Hindy Steif
4 years ago

You could probably make it without the crust and then it would be like a frittata but I wouldn’t remove the heavy cream. If you want to make it lighter maybe try half heavy cream and half low-fat milk.

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Debra
Debra
4 years ago

Impressive I made these for a ladies luncheon for the first time almost six months ago. Today I am still getting oohs and ahhs and requests for this recipe. (Hence, this why I’m once again on the website to print the recipe) if you are wanting to do something thats light and special, this is your recipe.

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