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Mushroom Tarts (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition) Recipe

by maria liberati

Ingredients

2 scallions ¾ pound fresh mushrooms 3 tablespoons butter Pinch of salt and black pepper 1 large puff pastry strip, or 4 small strips

2 eggs Pinch of freshly grated nutmeg 4 ounces grated Comté cheese 3 finely chopped leeks

Directions

1. Peel and finely chop the scallions. Carefully wash, clean, and thinly slice the mushrooms. Place 1 tablespoon butter in a sauté pan and sauté the scallions over medium heat for 5 minutes. Add mushrooms and let simmer until all liquid has been absorbed. Add a pinch of salt and pepper and let cool.
2. Use the remaining butter to butter the baking cups. Place puff pastry in baking cups to cover the bottom and sides of cups. In a bowl, mix together the eggs, pinch of nutmeg, pinch of salt, and grated Comté cheese.
3. Cover bottom of each pastry-lined baking cup with mushroom slices, then cover with chopped leeks. Pour egg mixture on top.
4. Cook in oven preheated to 425 degrees for 10 minutes, then for an additional 10 minutes at 400 degrees.
5. Best served hot.

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