Quick & Easy

Mushroom and leek tarts

You can dot these delectable little tarts with torn brie before baking if you like.
mushroom and leek tarts
1H 25M



1.Place flour in small bowl; rub in butter until mixture resembles coarse breadcrumbs. Add mustard, egg whites and enough of the water to make ingredients cling together; knead on lightly floured surface until smooth. Cover; refrigerate about 30 minutes or until firm.
2.Roll pastry between sheets of baking paper until large enough to line six 12cm loose bottom flan tins. Lift pastry into tins; press into sides. Trim edges; place tins on oven tray. Cover pastry with baking paper; fill with dried beans or rice. Bake, uncovered, in moderately hot oven, 10 minutes. Remove paper and beans; bake, uncovered, further 10 minutes or until browned lightly. Cool pastry cases. [Can be made 1 day ahead to this stage and stored in airtight container.]
3.Cook mushrooms in heated, lightly oiled large saucepan until browned lightly and softened. Stir in leek and rosemary; cook, stirring, until leek is soft. Divide mushroom mixture between pastry cases; pour over combined extra egg whites, egg and milk.
4.Bake, uncovered, in hot oven about 25 minutes or until firm.

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