Mushroom Tarts with Cheese and Brandy

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

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.


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