Mushroom Tartlets
with Leeks and Brandy

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This recipe is enhanced with lots of good flavors, make shells in advance and fill just before serving.
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Mushroom Leek Tartlets
recipe and photograph by Peggy Bucholz
www.finedinings.com


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Prep Time: 50 min    Total Time: 50 min
    Yield: 24

Ingredients:

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

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

Instruction:

Preheat oven to 400 degrees F.

To make the tartlets: In a food processor combine flour and salt, 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 two mini muffin pans; pierce with a fork; chill 2 hours. Bake tartlets for 12 to 14 minutes. Remove from oven to cool.


To make the filling: In a large skillet over medium-high heat melt 3 tablespoons butter, saute leeks, garlic and mushrooms until tender; add brandy, salt and pepper to taste, cook for 1 minute more then remove from heat to cool.

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

Wine recommendation: Shiraz

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established 2001 www.finedinings.com