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Dairy
Easy
2 Hours
Diets 
I admit I have a soft spot for mushrooms, but these mini tarts take the ordinary and make it extraordinary. Yields 12 mini tarts
1/2 cup butter, softened
3 ounces (85 grams) cream cheese, softened
1 cup flour
1/4 teaspoon salt
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
Beat together butter and cream cheese. Add flour and salt, and mix well until a soft dough forms.
Transfer dough to a piece of plastic wrap. Seal and refrigerate for one hour.
Melt butter in a deep frying pan or eight-quart pot over medium-high heat.
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.
Stir in the heavy cream, thyme, and spices. Remove from heat. Cool slightly.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 muffin cups.
Divide the tart shell dough into 12 pieces.
Press a piece of dough into the bottom and up the sides of each muffin cup.
Fill each shell to the top with the mushroom and leek filling. Bake for 35–40 minutes.
Photography: Moishe Wulliger Food Styling: Renee Muller
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can these be frozen?
Hi Faigy,
Yes!
-Chana Tzirel from Kosher.com
Can I make this pareve?
Hi Tamar,
Yes, you can make this pareve by using non dairy ingredients instead. However there will be a lot of substituting so it might change the flavor and texture.
-Chana Tzirel from Kosher.com
Without the crust Do you think it will taste good without the crust and without the heavy cream?
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.
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.