Leek and mushroom tarts with whipped feta

A soft and buttery shortcrust pastry makes these mushroom and leek tarts the easiest around! The filling is extra delicious too and perfect for a filling lunch or weeknight meal
Leek and mushroom tarts with whipped feta


Whipped feta


1.Preheat oven to 180°C. Heat oil in a frying pan; gently cook leeks, garlic and mushrooms until soft. Add vinegar, thyme and pine nuts; cook until vinegar has evaporated. Season and cool slightly.
2.Meanwhile, lay pastry sheets on the bench and cut into 4 x 15cm circles, rerolling the trimmings. Brush pastry circles lightly with a little egg and transfer to a greased baking tray.
3.Divide filling between circles, leaving a 1.5cm pastry border on each. Fold over border to enclose filling and brush with egg.
4.Bake for 20-25 minutes or until pastry is golden. Serve warm or cold with a dollop of Whipped feta (below).
5.WHIPPED FETA. Combine ingredients; beat until smooth.

PER SERVE Energy 618kcal, 2589kj • Protein 14.5g • Total Fat 42.6g • Saturated Fat 17g • Carbohydrate 42g • Fibre 4.3g • Sodium 544mg • Sugar 10.8g – You could also make this recipe as one large tart, if you prefer. – This recipe needs about 1 cup leek. An inverted noodle bowl makes a good template for cutting the pastry discs.


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