Leek, Mushroom and Tomato Tartlets

Had your coffee yet? Hello Monday. You pretty awful thing. I am sure most of you would have wanted an extra hour of sleep or maybe just another few hours of lazing around the house. God, I love weekends…

Leek, Mushroom and Tomato Tartlets

Anyhow, here we are. Another week to conquer and all…

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It is also #MeatlessMonday, and I have the perfect recipe to share. Leek, Mushroom and Tomato Tartlets is a perfect vegetarian addition to your weekday list of cooking-for-the-fam.

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It consists of puff pastry squares filled with a buttery leek, mushroom and cherry tomato filling – made easy by a mayonnaise and egg mix, baked to perfection. Serve these babies with a side salad or these spicy Sweet Potato Wedges, and you have MeatlessMonday in the bag…

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These little vegetable tartlets taste amazing, and it is also pretty versatile when it comes to the filling. Combine your own choice of vegetables, spices and herbs, it is also a great lunchbox filler! Have a great week!

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Print Recipe
Leek, Mushroom and Tomato Tartlets
Puff pastry squares filled with a buttery leek, mushroom and cherry tomato filling – made easy by a mayonnaise and egg mix, baked to perfection.
Leek, Mushroom and Tomato Tartlets
Votes: 0
Rating: 0
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Rate this recipe!
Course lunch
Prep Time 15 min
Cook Time 20 min
Servings
tartlets
Ingredients
Course lunch
Prep Time 15 min
Cook Time 20 min
Servings
tartlets
Ingredients
Leek, Mushroom and Tomato Tartlets
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, heat the butter in a saucepan and saute the mushrooms, leeks and garlic until soft. Season.
  2. In a mixing bowl, combine the mayonnaise and egg, mix well. Add the cooked mushrooms and leeks and mix.
  3. Roll the pastry out on a floured surface and cut square pieces of pastry of about 10 x 10 cm
  4. Score a line of about 2cm from each end of the squares into the pastry, careful not to cut right through. Dab the edges with egg wash.
  5. Spoon the filling into the center of the pastry squares. Add the tomato chunks on top of the filling.
  6. Bake for 20 min at 180 degrees Celsius until pastry turns golden brown, and filling has set.
  7. Serve with side salad or sweet potato wedges.
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