Recipe: Wild Mushroom and Leek Tarts

I’ll start off with a bit of a confession: these were originally supposed to be galettes. As my dinner plan grew more and more complicated, however–due to my soup, squash, and poached pear I’ll be uploading soon–I realized I couldn’t afford the potential catastrophe that the uncertain edges of a galette could introduce. So, I decided to dust off my neglected tart pans for some added security!

Serves: 6 – 4″ tarts tarts

Time: Active: about 30 minutes

Inactive: 15-20 minutes

Ingredients:

• 4 tablespoons (1/2 stick) butter
• 1/2 cup minced leek (white and pale green parts only)
• 1 large shallot, chopped
• 6 ounces portobello mushrooms, stems and gills removed, caps finely chopped
• 3 ounces cremini mushrooms, stems removed, caps finely chopped
• 1/2 cup dry white wine (I used pinot grigio)
• 6 tablespoons fresh soft goat cheese (such as Montrachet)
• 3 tablespoons minced fresh parsley

• 3/4 of  my simple tart crust recipe (or a sheet of frozen puff pastry if you’re in a rush)

Directions

1. Melt 2 tablespoons butter in a skillet over medium-high heat. Add leek and shallot and sauté  for 2 minutes. Add 2 more tablespoons butter, then add the mushrooms; sauté until tender, about 5 minutes.

2. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons of goat cheese and stir until slightly thickened, about a minute. Season with salt and pepper, stir in 2 tablespoons parsley, and remove from heat.

3. Preheat oven to 375°F. Roll out your pastry dough to about 1/2″, and line the tart pans with the dough. If desired, use cookie or fondant cutters to cut out decorative shapes to top your tarts with.

4. Spread about a tablespoon of goat cheese across the bottom of each tart, and then fill them to the top with the mushroom mixture.

5. Put decorative cutouts on baking sheet or parchment paper and put them in the oven along with the tarts. Bake the cutouts until golden (8-15 minutes), and remove them from the oven to cool.

6. Continue baking the tarts until the pastry is puffed and golden, 30-40 minutes. Remove them from the tart pan once slightly cooled by sliding a knife between the metal and the tart.

7. Decorate them with your baked cutouts,  sprinkle with chopped parsley, and enjoy!

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