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