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