Hello Leek, Mushroom and Tomato Tartlets! These little puff pastry tartlets are the perfect little bite to serve for a quick lunch or party snack. A filling of buttery mushrooms and leeks topped with sweet cherry tomatoes baked in squares of delicious crispy and flaky puff pastry.
Easy Leek, Mushroom and Tomato Tartlets pronto!
I don’t know about you guys, but I am always thinking of the next snack or treat to make on a whim. It is usually then that I grab the trusty (and always present in the freezer) puff pastry.
So many delicious pastries!
The filling for these Leek, Mushroom and Tomato Tartlets consists of buttery sautéed leeks and mushrooms, mixed with an egg and mayo for a quiche like filling when baked. So just scoop the filling into your puff pastry squares and top it with sweet cherry tomatoes before baking it until crispy perfection.
I’m getting carried away, aren’t I?
How to Make Leek, Mushrooms and Tomato Tartlets
First off, prepare your filling by sautéing the mushrooms and leeks in butter until soft. (Add this on toast). Jokes, but yes, you can totally put that on toast!
Next get the egg and mayo mixture going and add the cooked mushrooms and leeks. This is the filling for the puff pastry squares, topped with sliced cherry tomatoes.
Finally all you need to do is to roll out your pastry and cut into similar sized squares. Score a line of about 2cm from each end of the squares into the pastry, careful not to cut right through. This will ensure the little pastry lid puff up all around the edges. Serve these babies with a side salad or these spicy Sweet Potato Wedges, and you have MeatlessMonday in the bag…
Vegetarian Leek, Mushroom and Tomato Tartlets
These little tartlets are great to serve to a crowd and is a perfect vegetarian addition to your weekday list of cooking-for-the-fam. Also, 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. Don’t forget it is also a great lunchbox filler!
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