Leek, mushroom and tomato tartlets
|2 cup||mushrooms — chopped|
|1 cup||leeks — chopped|
|salt and freshly ground black pepper|
|1||garlic — cloves, finely chopped|
|3||eggs — whisked|
|1||puff pastry — frozen|
|2 cup||cherry tomatoes — chopped|
|eggs — beaten for egg wash|
|fresh parsley — to serve|
Preheat the oven to 180°C.
First off, heat the butter in a saucepan and saute the mushrooms, leeks and garlic until soft. Season.
In a mixing bowl, combine the mayonnaise and egg, mix well. Add the cooked mushrooms and leeks and mix.
Roll the pastry out on a floured surface and cut square pieces of pastry of about 10 x 10 cm
Score a line of about 2cm from each end of the squares into the pastry, careful not to cut right through. Dab the edges with egg wash.
Spoon the filling into the center of the pastry squares. Add the tomato chunks on top of the filling.
Bake for 20 minutes until pastry turns golden brown, and filling has set.
Serve with side salad or sweet potato wedges.