Tartlets - Mushroom Tartlet Recipe with Wild Mushrooms

Wild Mushroom Tartlets
with Cheese and Brandy

Tartlets
2-1/2 cups all purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled, 1/2-inch pieces
5 tablespoons (or more) ice water
2 mini muffin pans
1/4 cup Parmesan cheese, grated

In processor combine dry ingredients; add butter and pulse until coarse meal forms; add ice water. Form dough into two disks, wrap in plastic and chill 2 hours.

Roll out tartlet dough to 1/8-inch thickness; cut 24 (2-1/2-inch) rounds; press into muffin pans; pierce with a fork; chill 2 hours.

Bake tartlets at 400° for 12 to 14 minutes. Remove from oven and spoon 1 tablespoon wild mushroom filling into each tartlet, sprinkle with cheese and serve.

Wild Mushroom filling
3 tablespoons butter
1 cup leeks, chopped
2 garlic cloves, minced
4 cups mushrooms, chopped
2 tablespoons brandy or dry sherry
Salt and pepper, to taste

In skillet over med-hi heat sauté leeks, garlic and wild mushrooms in butter until tender; add brandy, salt and pepper, cook 1 minute, cool. Makes 24 tartlets.

Wine recommendation: Shiraz