Mushroom Tartlets Recipe, Tartlet Recipe (photograph)

Mushroom Tartlets
with Cheese and Brandy

Makes 24

Tartlets
2-1/2 cups all purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled, 1/2-inch pieces
5 tablespoons (or more) ice water
2 mini muffin pans

In processor combine dry ingredients; add butter and pulse until coarse meal forms; add ice water a little at a time. Remove from processor, divide dough into two disks, wrap in plastic and chill 2 hours.

Roll out dough to 1/8-inch thickness; cut 24 (2-1/2-inch) rounds; press into muffin pans; pierce with a fork; chill 2 hours. Bake tartlets at 400° for 12 to 14 minutes. Remove from oven to cool.

Mushroom filling
3 tablespoons butter
1 cup leeks, chopped
2 garlic cloves, minced
4 cups mushrooms of your choice, chopped
2 tablespoons brandy or dry sherry
Salt and pepper, to taste
1/4 cup Parmesan cheese, grated

In a skillet over medium-high heat melt butter and sauté leeks, garlic and mushrooms until tender; add brandy, salt and pepper, cook for 1 minute more then remove from heat to cool.

Spoon 1 tablespoon mixture into each tartlet, sprinkle with grated cheese and serve.

Wine recommendation: Shiraz