Recipe Mushroom, Leek and Goat Cheese Mini Puff Pastry Tarts

ElizabethB

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MUSHROOM, LEEK AND GOAT CHEESE MINI PUFF PASTRY TARTS

These pastries are wonderful for a party or you can make a hand pie and serve as a side dish or you can make a two person pie with a full sheet of pastry and have it for dinner with a salad.

INGREDIENTS
2 sheets frozen puff pastry
1 Lb. fresh Cremini Mushrooms (Baby Bells or Chestnut mushrooms) cleaned, stems trimmed and sliced
½ Oz. Dried Porcini Mushrooms (use your favorite)
1 Cup white wine (Pinot Grigio or Sauvignon Blanc – Chardonnay is too oaky)
3 Leeks – whites and 1” of light green, cut in half, cleaned and sliced thin
4 TBSP Butter – divided
1 TBSP EVOO
2 TBSP minced garlic – divided
2 TBSP fresh Thyme leaves – divided + more for garnish
¼ Cup Heavy Cream
1 TBSP Sour Cream or Crème Fraiche
1 TBSP APF
4 Oz. Goat Cheese + more for garnish
1 Egg and 1 TBSP Water whisked together for wash
Sea Salt
Fresh Ground Black Pepper

METHOD
  1. Heat oven to 400 degrees F
  2. Defrost the pastry sheets. Keep them in the fridge after defrosting.
  3. Put dried mushrooms in a 1 cup, microwave safe measure. Add wine and microwave on high for 1 minute. Set aside.
  4. In a heavy sauté pan on medium heat melt 2 TBSP butter with EVOO. Reduce heat to medium low. Add leeks, ½ Tsp. Salt and ½ Tsp. Pepper. Cook until tender. Add 1 TBSP Garlic and 1 TBSP Thyme. Cook until garlic is just fragrant. Use a slotted spoon to transfer leeks to a bowl. Set aside.
  5. Line a fine mesh sieve with a coffee filter. Drain the dried mushrooms. Squeeze the mushrooms dry. Reserve the liquid. Finely chop the mushrooms and add to the sliced fresh mushrooms.
  6. With the sauté pan on medium low heat add the remaining 2 TBSP butter and the reserved mushroom liquid. Bring to a simmer. Add mushrooms ½ Tsp. salt and ½ Tsp. pepper. Simmer until only about ¼ cup of liquid remains. Add garlic and Thyme. Simmer until just fragrant. Sprinkle with APF. Stir well to combine and cook for a couple of minutes. Add cream and sour cream. Return the Leeks to the pan. Stir to combine. Turn off the heat and add Goat Cheese. Stir well. There should be no obvious liquid in the pan. Taste and adjust seasoning. I did not need additional salt but did add 1/2 Tsp. pepper. Set aside to cool.
  7. Use a mini muffin tin – 24 muffins. Gently roll out the pastry to 9“x 12”. Cut into 3” squares. Line each muffin cup with pastry. Fill each cup with the filling. Fold the points of the pastry over the top. Brush with egg wash and bake for 20 minutes – until pastry is golden brown. Remove from the oven, sprinkle each cup with a few Thyme leaves and a crumble of goat cheese. Let cool for 5 minutes then serve.

NOTE: Before brushing with egg wash the pastries can be frozen in the tin. When frozen remove from the tin and store in a zip bag. To cook return the frozen pastries to the tin and defrost. Brush with egg wash and bake.

Photos to follow
50107
 
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Right up my alley Lizzy 11/10 Bravo. I gave you an extra point for the brilliant pairing of the plate design with your splendid tarts.
 
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