Mini Mushroom and Leek Tarts

5
(1)
  • Cooking and Prep: 2 h
  • Serves: 6
  • Contains:

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 (13)

Tart shells

Mushroom and Leek Filling

Start Cooking

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

  • Debra

    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.
    Posted by blossom |2020-01-06 22:17:06
    0
    0
  • Hindy Steif

    Without the crust

    Do you think it will taste good without the crust and without the heavy cream?
    Posted by M O T |May 22, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|May 28, 2019
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Debra

    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.
    Posted by blossom |2020-01-06 22:17:06
    0
    0
Please Log in to ask a question Write your question here POST
  • Hindy Steif

    Without the crust

    Do you think it will taste good without the crust and without the heavy cream?
    Posted by M O T |May 22, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|May 28, 2019
    0
    1

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