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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

WILD MUSHROOM, LEEK, AND CHEESE TARTLETS

Serves: 4

1/4 cup butter
2 1/2 cups sliced leeks (white and pale green parts only)
5 ounces fresh wild mushrooms (chanterelles, oyster, or shiitake)
4 garlic cloves, minced
5 ounces Cantal cheese or sharp cheddar cheese, coarsely grated
1 pound package puff pastry, rolled into sheets
1 egg, beaten

Melt butter in a skillet over medium heat. Add leeks and mushrooms; cover and sauté until vegetables are tender and just beginning to color. Add garlic; saute 2 minutes. Season with salt and pepper. Cool mixture. Mix in half of the cheese.
Preheat oven to 375 degrees. Roll out puff pastry sheet on a floured work surface.
Cut into eight 6-by-5-inch rectangles. Stack a rectangle over another to form 4 rectangle pastries. Brush with egg. Bake until puffed and golden. Remove the top and inside of pastry.
Spoon mushroom mixture inside pastries. Top with remaining cheese. Heat in a 350 degree oven to melt cheese. Serve hot.


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