Mushroom Tarts with Cheese and Brandy

  Posted on October 18, 2012  by Leslie Blythe  No comments

My catering business is always very slow in the summer, which is fine with me – too hot to cook.  Once fall hits, it’s another story.  I have back to back parties, brunches, dinners…..  I always have to test new hors d’oeuvres.  This one fits the bill.

Mushroom Tarts with Cheese and Brandy

Makes 24 tarts

Tarts
2½ cups all purpose flour
1 tsp salt
1 cup unsalted butter, chilled, 1/2-inch pieces
5 Tbs (or more) ice water
2 mini muffin pans

Preheat oven to 400 degrees F.

In a food processor combine dry ingredients; add butter and pulse until coarse meal forms; add ice water a little at a time. Remove from processor, divide dough into two disks, wrap in plastic and chill 2 hours.

Roll out dough to 1/8-inch thickness; cut 24 (2-1/2-inch) rounds; press into two mini muffin pans; pierce with a fork; chill 2 hours. Bake tartlets at 400 degrees F. for 12 to 14 minutes. Remove from oven to cool.

Mushroom filling 
3 Tbs butter
1 cup leeks, chopped
2 garlic cloves, minced
4 cups mushrooms of your choice, chopped
2 Tbs brandy or dry sherry
Salt and pepper, to taste
¼ cup Parmesan cheese, grated

In a skillet over medium-high heat melt butter and sauté leeks, garlic and mushrooms until tender; add brandy, salt and pepper, cook for 1 minute more then remove from heat to cool.

Spoon 1 tablespoon mixture into each tartlet, sprinkle with grated cheese and serve.