Bake Tarts

1. Preheat oven to 375º
2. Roll out dough on a lightly-floured surface to ¼” thick
3. Cut 2” x 4” rectangles with a paring knife. Prick the tops of the dough with a fork. With the paring knife, score a rectangle about a ⅓” inside each cut-out, but do not cut all the way through the pastry
4. Place on a parchment-lined cookie sheet and bake 5 minutes. Reduce oven temperature to 350º and leave in to bake for an additional 15 minutes
5. Remove to cool. Once cooled, run a paring knife along the scored rectangle inside each tart shell. Lift to loosen it – this is your tart shell lid. Set aside

Make Filling

1. Clean the leek by cutting in half lengthwise and trimming off the green leafy end. Slice each half into thin half moons.  Submerge in cold water and wash well.  Pull leeks from the water (so the sand remains in the bottom of the container)
2. In a large sauté pan or pot melt 1 tbsp of the butter.  Add leeks and cook on medium-low heat until tender, about 15 minutes
3. Remove to a plate or dish, and set aside to cool
4. In the same sauté pan or pot, melt 1 tbsp butter and 1 tbsp oil over medium-high heat. Add the mushrooms and cook until tender, 5-10 minutes. If the mushrooms begin to dry out, add butter or more oil. Season with a pinch of salt and pepper
5. Add shallots and garlic with 1 tbsp butter and ½ tbsp oil. Cook about 1 minute
6. Add heavy cream and sherry. Add the cooked leeks, and allow to simmer and reduce, about 2 minutes
7. Remove from heat and add thyme. Taste and adjust seasoning if necessary

Assemble & Plate

1. Mound large spoonfuls of the filling inside each tart shell
2. Plate and top each tart with a lid

Serving Suggestion

• If serving as a party appetizer, the filling and shells can be made ahead. Refrigerate filling until use, then heat in saucepan over low heat until warmed through. Warm pastry shells in a 350º oven, then remove and fill with re-heated filling and serve immediately