Mushroom And Mascarpone Tartlets
Create delightful bite-sized treats with these Mushroom and Mascarpone Tartlets. These savory delights feature a buttery tart base topped with a luscious blend of leeks, assorted mushrooms, and mascarpone cheese. A perfect appetizer for any gathering, these tartlets are sure to impress your guests with their elegant presentation and delicious flavors. Enjoy the rich and earthy taste of mushrooms combined with creamy mascarpone in every bite of these delectable morsels.
— Constant Cookbook
Ingredients
- 1 disk savory tart dough (see related recipe at left)
- Flour for rolling out dough
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 large leeks, including pale green parts, halved, rinsed and thinly sliced
- 3/4 lb. cremini, shiitake, or oyster mushrooms, trimmed and thinly sliced
- 1/2 oz. dried porcini mushrooms, soaked in hot water for 20 minutes, squeezed dry and finely chopped (optional)
- Salt and freshly ground pepper, to taste
- 2/3 cup mascarpone cheese (see note above)
Instructions
- <b>Bake the tart bases</b>
- Preheat an oven to 375&#176;F. Divide the dough disk in half, keeping one half in the refrigerator until needed. On a lightly floured surface, roll out each half into a rough round 1/8 inch thick. Using a 2-inch biscuit cutter, cut out as many rounds as possible. Transfer to 1 or 2 baking sheets. Gather the scraps, roll out 1/8 inch thick and cut out additional rounds. You should have about 32 rounds. Pierce the rounds in several places with a fork. Bake until the tart bases are slightly golden, about 15 minutes. Transfer to wire racks to cool.
- <b>Cook the mushrooms</b>
- Meanwhile, in a large fry pan over medium heat, melt the butter with the oil. Add the leeks and cook, stirring frequently, until softened, 5 to 6 minutes. Add the fresh mushrooms and reconstituted porcini, season generously with salt and pepper and cook, stirring occasionally, until the mushrooms have released their liquid and become dry and softened, about 5 minutes.
- <b>Assemble the tarts</b>
- Spread 1 heaping tsp. of the mascarpone onto each tart base. Mound 2 tsp. of the mushroom mixture on the cheese. Arrange on a platter and serve immediately. Makes about 32 tartlets.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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