Brandy tartlets recipe
Brandy Tartlets recipe
|250 g||flour, all-purpose|
|230 g||butter, unsalted|
|8 tbsp||ice water|
|50 g||Parmesan cheese, grated|
|For the mushroom filling:|
|150 g||leeks, chopped|
Combine flour, salt and Parmesan cheese in a blender. Add the butter and blend until coarse meal forms. Add ice water and mix again.
Remove mixture from blender and form dough into two disks. Wrap in plastic and chill for two hours.
Roll out tartlet dough and cut 24 rounds. Press into muffin pans and pierce with a fork. Leave to chill for two hours.
Bake tartlets at 200°C for about 12 – 14 minutes. Remove from oven and spoon 1 tablespoon wild mushroom filling into each tartlet, sprinkle with cheese and serve.
Leeks and Mushroom filling:
Heat butter in a pan and sauté leeks, garlic and mushrooms until tender. Add brandy, season with salt and pepper and cook for another minute. Cool.
ca. 40 min
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