I admit I have a soft spot for mushrooms, but these mini tarts take the ordinary and make it extraordinary.
Yields 12 mini tarts
Mini Mushroom and Leek Tarts
Recipe By Rivky Kleiman
- Cooking and Prep: 2 h
- Serves: 6
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Contains:
Ingredients (13)
Tart shells
Mushroom and Leek Filling
Start Cooking
Prepare the Tart Shells
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Beat together butter and cream cheese. Add flour and salt, and mix well until a soft dough forms.
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Transfer dough to a piece of plastic wrap. Seal and refrigerate for one hour.
Prepare the Filling
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Melt butter in a deep frying pan or eight-quart pot over medium-high heat.
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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.
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Stir in the heavy cream, thyme, and spices. Remove from heat. Cool slightly.
To Assemble
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 muffin cups.
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Divide the tart shell dough into 12 pieces.
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Press a piece of dough into the bottom and up the sides of each muffin cup.
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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
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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. -
Replies:
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.
Please
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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.
Please
Log in to ask a question Write your question here
-
Replies:
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.
