Mushroom, Leek and Cheese Tarts
Preparation: 20 minutes
Cooking: 35 minutes
2 tblspn olive oil
2 leeks, trimmed and finely chopped
3 cloves garlic, crushed
200 g button mushrooms, sliced
200 g Swiss brown mushrooms, sliced
Salt and freshly ground black pepper
3 frozen sheets puff pastry, partially thawed
100 g goat's cheese, cut into 12 slices
Preheat oven to 200ºC. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add leek and garlic and cook for 5 minutes or until soft. Add mushrooms and cook, stirring often, for 10 minutes or until all liquid has evaporated. Remove from heat, season with salt and pepper and set aside to cool.
Cut 4 x 10cm rounds from each pasty sheet. Evenly place goat's cheese slices onto the baking tray. Pile ¼ cup mushroom mixture over each cheese slice. Place a pastry round on top of each mushroom mound and pinch pastry around the edges to seal mixture. Bake for 15 - 20 minutes or until golden and puffed. Turn upside down and serve immediately.