Di’s Leek and mushroom and tarts
Different mushroom varieties join together very happily in these tarts, but they still taste great if you use only one.
Enjoy with salad for a light meal or just pick them up and eat them by themselves.
Makes 8 tarts (9cm non-stick mini flan tins)
- 2 frozen shortcrust pastry sheets, thawed
- 30g butter
- 1 medium leek, washed and trimmed, cut lengthwise and sliced finely
- 200g mushrooms, washed, sliced finely (shiitake, button and oyster work well together)
- 1 tblsp sake or dry sherry
- 1 rounded teaspoon sugar
- ½ bunch continental parsley, chopped
- 2 eggs, lightly beaten
- 150ml reduced fat thickened cream
- Salt and freshly ground black pepper
- Preheat oven to 180°C (fan-forced). Roll out pastry sheets between 2 pieces of baking paper until very thin. Cut 4 rounds from each sheet using a 12cm cutter and line 8 lightly greased 9cm flan tins. Place on a large baking tray, prick each tart case with a fork and bake for 10-15 minutes until lightly golden. Allow to cool before filling.
- Melt butter in a medium frypan and sauté sliced leek until it begins to soften. Add shitake mushrooms to the pan (if using) and cook with the leek for a couple of minutes. Add the remaining mushrooms and continue to cook, stirring, for 2-3 minutes longer. Add the sugar and sake or dry sherry and continue to cook until almost all liquid has evaporated. Add the chopped parsley, season with salt and pepper and stir to combine. Remove from the heat and set aside to cool.
- Whisk together the eggs and cream and season with salt and pepper. Fill tart cases evenly with the mushroom and leek mixture then use a small jug to carefully pour in the egg mixture to fill the cases.
- Bake for 15 minutes or until filling is set and pastry is golden. Allow to cool a little before serving.