Mushroom Tartlets with Leeks and Brandy
This recipe is enhanced with lots of good flavors, make
shells in advance and fill just before serving.
See more Appetizer Recipes
recipe and photograph by Peggy Bucholz
Prep Time: 50 min Total Time: 50 min
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.