Name: Caramelized Leek And Mushroom Tartlets
Yield: 4 servings
Ingredients: 2 tbsp olive oil, plus extra, for drizzling; 2 tbsp butter; 1 None leek, trimmed, thinly sliced; 2 cloves garlic, crushed; 8 None small flat mushrooms, stems trimmed; 1 tbsp brown sugar; 1 tbsp balsamic vinegar, plus extra, for drizzling; 2 sheets frozen puff pastry, thawed; None None feta, crumbled, to serve; None None arugula leaves, to serve

Servings: 4 persons

2 tbsp olive oil, plus extra, for drizzling
2 tbsp butter
1 None leek, trimmed, thinly sliced
2 cloves garlic, crushed
8 None small flat mushrooms, stems trimmed
1 tbsp brown sugar
1 tbsp balsamic vinegar, plus extra, for drizzling
2 sheets frozen puff pastry, thawed
None None feta, crumbled, to serve
None None arugula leaves, to serve

1
Preheat oven to 400u00b0F. For the filling, heat oil and butter in a large saucepan on medium. Saute leek and garlic 2-3 mins, until tender. Add mushrooms and cook 4-5 mins, flipping once. Stir in sugar and vinegar and cook 1 min. Remove from heat.
2
For the pastry bases, cut each pastry sheet into 4 rounds, a little larger than the mushroom tops. Using a fork, press a 1/2 inch border around the edge of each. Bake 5-7 mins, until puffed and starting to brown. Press center of each pastry base down using the back of a large spoon. Spread evenly with filling. Top each with a mushroom, stalk-side up, and season to taste. Bake 5-8 more mins, until pastry is golden and mushrooms are tender. Top each tart with feta and a few arugula leaves. Drizzle with olive oil and balsamic vinegar to serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Caramelized Leek And Mushroom Tartlets

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