Mushroom and Leek Tartlets

These Mushroom and Leek Tartlets are a delightful appetizer, combining earthy mushrooms and sweet leeks in a buttery, flaky puff pastry. Perfect for parties or elegant gatherings, their creamy filling and golden crust make them irresistible. Easy to prepare, they’re a sophisticated yet simple treat for any occasion.

Why You’ll Love This Recipe

Mushroom and Leek Tartlets are the epitome of elegance in bite-sized form, making them a standout at any gathering. The combination of savory mushrooms, subtly sweet leeks, and a rich, creamy filling nestled in a crispy puff pastry is a flavor explosion that’s sure to impress your guests. Whether you’re hosting a fancy dinner party or a casual get-together, these tartlets bring a touch of gourmet flair without requiring hours in the kitchen. They’re versatile, easy to customize, and perfect for preparing ahead, allowing you to enjoy more time with your guests. Plus, their beautiful presentation makes them as visually appealing as they are delicious, ensuring they’ll be the talk of your event.

Recipe Tips and Tricks

• Thaw Puff Pastry Properly: Let frozen puff pastry thaw in the refrigerator overnight for best results. If you’re in a hurry, leave it at room temperature for about 30 minutes, but avoid microwaving to prevent uneven texture.
• Cook Mushrooms Thoroughly: Mushrooms release a lot of water, so sauté them until all liquid evaporates to avoid soggy tartlets.
• Keep Pastry Cold: Work quickly with puff pastry and keep it chilled until ready to bake for maximum flakiness.
• Use a Sharp Knife: When cutting puff pastry, use a sharp knife or pastry cutter to ensure clean edges that puff up evenly.
• Don’t Overfill: Add just enough filling to each tartlet to prevent spillage during baking, which can make them harder to remove from the tin.

Yield: 6 servings

Mushroom and Leek Tartlets

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Savory Mushroom and Leek Tartlets with creamy filling in flaky puff pastry, perfect for elegant gatherings or cozy dinners.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 sheet puff pastry, thawed
• 2 cups cremini mushrooms, sliced
• 1 large leek, white and light green parts only, thinly sliced
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to a 12x12-inch square. Cut into 12 equal squares.
3. Shape the Tartlets: Gently press each pastry square into the cups of a standard muffin tin, forming small cups. Set aside in the fridge to keep cool.
4. Sauté the Leeks: Melt 1 tablespoon butter in a large skillet over medium heat. Add sliced leeks and cook for 5-7 minutes until soft and golden.
5. Cook the Mushrooms: Add the remaining butter and sliced mushrooms to the skillet. Cook for 8-10 minutes until the mushrooms release their liquid and it evaporates.
6. Add Seasonings: Stir in minced garlic and thyme, cooking for 1 minute until fragrant. Season with salt and pepper to taste.
7. Make the Filling: Pour in the heavy cream and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in Parmesan cheese.
8. Fill the Tartlets: Spoon about 1 tablespoon of the mushroom-leek mixture into each pastry cup, being careful not to overfill.
9. Brush with Egg Wash: Lightly brush the pastry edges with beaten egg for a golden, shiny finish.
10. Bake and Serve: Bake for 20-25 minutes until the pastry is puffed and golden. Let cool for 10 minutes before serving warm.

Notes

• Ensure mushrooms are dry before cooking to prevent excess moisture.
• If using frozen puff pastry, avoid refreezing after thawing to maintain texture.
• For a crispier base, prick the bottom of each pastry cup with a fork before filling.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 188Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 71mgSodium 233mgCarbohydrates 7gFiber 0gSugar 2gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Puff Pastry: Opt for high-quality, all-butter puff pastry for the best flavor and texture. Store-bought is perfectly fine and saves time, but check that it’s fully thawed before use.
• Mushrooms: Cremini or button mushrooms work wonderfully, but you can elevate the dish with wild varieties like shiitake or oyster for a deeper flavor.
• Leeks: Choose leeks with bright green tops and firm white bases. Clean them thoroughly, as dirt often hides between the layers.
• Heavy Cream: This adds richness to the filling. For a lighter option, half-and-half can work, but the texture may be less creamy.
• Parmesan Cheese: Freshly grated Parmesan provides a nutty, salty kick. Avoid pre-grated cheese, which may contain additives that affect melting.
• Fresh Thyme: Fresh thyme leaves enhance the earthy flavors, but dried thyme can be used in a pinch (use half the amount).

Variations and Substitutions

For a twist on these tartlets, consider swapping mushrooms for sautéed spinach or caramelized onions for a different flavor profile. If leeks are unavailable, green onions or shallots make excellent substitutes, offering a similar mild oniony taste. For a dairy-free version, use coconut cream instead of heavy cream and a vegan cheese alternative. You can also experiment with different herbs like rosemary or tarragon for a unique aroma. For a gluten-free option, seek out gluten-free puff pastry, though it may be harder to find. If you’re feeling adventurous, add a sprinkle of crumbled bacon or prosciutto for a smoky, savory boost.

Storage Options

• Refrigerate: Store baked tartlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
• Freeze: Assemble unbaked tartlets and freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding 5-7 minutes to the cooking time.
• Make Ahead: Prepare the filling up to 2 days in advance and store in the fridge. Assemble and bake just before serving for maximum freshness.

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