Leek, Mushroom and Tomato Tartlets
Leek, Mushroom and Tomato Tartlets that consists of buttery fried leeks and mushrooms topped with tomatoes and baked in a puff pastry square.
Leek, Mushroom and Tomato Tartlets Leek, Mushroom and Tomato Tartlets that consists of buttery fried leeks and mushrooms topped with tomatoes and baked in a puff pastry square. |
| Servings | Prep Time |
| 8tartlets | 15min |
| Cook Time |
| 20min |
|
|
Ingredients
- 3tablespoons butter
- 2cups chopped mushrooms
- 1cup chopped leeks
- salt and black pepper
- 1clove garlicminced
- 4tablespoons mayonnaise
- 3large eggswhisked
- 1roll puff pastrystore bought
- 2cups cherry tomatoeshalved
- eggwashfor pastry
- fresh parsleyto serve
Instructions
- First off, heat the butter in a saucepan and saute the mushrooms, leeks and garlic until soft. Season.
- In a mixing bowl, combine the mayonnaise and egg, mix well. Add the cooked mushrooms and leeks and mix.
- Roll the pastry out on a floured surface and cut square pieces of pastry of about 10 x 10 cm
- 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.
- Spoon the filling into the center of the pastry squares. Add the tomato chunks on top of the filling.
- Bake for 20 min at 180 degrees Celsius until pastry turns golden brown, and filling has set.
- Serve with side salad or sweet potato wedges.