I’ve been getting busier and busier lately so I’m super into cutting corners while cooking when I can. Buying frozen puff pastry is a great time saver and it still tastes amazing. As always, I encourage you to get creative with your toppings for this. Anything goes! Oh p.s. I tried this drizzled with balsamic glaze and it was a nice touch as well.
Mushroom Leek and Brie Tarts
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: serves 6 as an appetizer
- 1 frozen puff pastry sheet (10 x 10), thawed
- 1 egg, beaten with 1 tbsp. water (egg wash)
- 1 large leek, roots and dark green leaves removed, rinsed and chopped
- 2 cups sliced mushrooms
- 1 clove garlic, minced
- 2 tbsp. butter
- 1 tbsp. chopped fresh thyme, plus more for garnish
- Salt and pepper to taste
- 150g double or triple cream brie, sliced
Preheat oven to 375F.
Unroll the puff pastry sheet and cut it into 12 squares. Brush the tops of each square with the egg wash, and place on a parchment paper lined baking sheet. Bake for 12 minutes.
While the puff pastry is in the oven, melt the butter over medium heat in a large fry pan. Add in the leeks, mushrooms, garlic and thyme and cook until the mushrooms have shrunk significantly in size and have begun to brown, stirring occasionally. Season with salt and pepper.
Remove the puff pastry from the oven and top each square with sliced Brie and a large spoonful of the sautéed mushroom and leeks. Return to the oven and bake for an additional 3-5 minutes, until the Brie is melted and the edges are browned.
Let cool slightly before serving, and then top with additional fresh thyme.