Leek and mushroom MINI TARTS

Leek and mushroom it's my kind of combination. It works so well that I have been recently making leek and mushroom ''everything'': leek and mushroom pie, leek and mushroom soup, leek and mushroom stew. It's kind of leek and mushroom winter this year :) but it's the best season for leeks at this moment so let's make the most of it.

Here are some leek and mushroom tarts, perfect for relaxed winter evenings with friends and family.

RECIPE:

for 1 large tart or 6-7 small ones

INGREDIENTS:

PASTRY:

250g plain flour, sifted
150g unsalted butter, cold
1 egg
1/2 tsp salt

FILLING:

400g mushrooms, sliced
2 garlic cloves, crushed
2 leeks, sliced
1 tsp thyme
1 tbsp rapeseed oil
150ml natural yoghurt or sour cream
50ml milk
5 tbsp plain flour
50g mild cheese, grated
2 eggs
salt, pepper

METHOD:

1. For the crust, place flour in a medium bowl, add salt and butted cut into smaller cubes. Work it with your fingertips until crumbs start to form. Add beaten egg and combine it quickly all together with your hands. Wrap in a cling film and place in a fridge for an hour.

2. In a meantime prepare the filling. Heat oil in a pan. Add mushrooms and garlic and cook on medium heat until all the water from mushrooms is evaporated and mushrooms are cooked through. Add the sliced leeks and oregano, cook for few minutes. Season with salt and pepper and mix well.

3.In a bowl, whisk yoghurt or sour cream with milk and eggs. Add cheese and mix. Mix it in with mushroom and leek filling.

4.Preheat the oven at 190 C/170 C fan/GAS 5.

5.Take pastry out the fridge. Roll it out, sprinkling with little flour and fit it in a baking tray, prick it with fork and cover with baking paper and some dry beans :) or baking beans. Place in the oven for 15 minutes. After this time, take the pastry out and spoon the filling over it. Put back in the oven for 30 minutes.

6.Let cool for 10 minutes. Serve warm.