Mushroom Tartlets

Mushroom Tartlets
Mushroom tartlets, using Wild Mushroom & Sage Infused Olive Oil and Truffle Sea Salt, make the perfect savory hors d'oeuvres.

Products used: Mushroom & Sage Olive Oil, Truffle Sea Salt


⅓ cup SOOC Wild Mushroom & Sage Olive Oil
5 cups mostly white Leeks, chopped
14 oz Portabella Mushrooms, sliced
8 Garlic cloves, minced
SOOC Truffle Sea Salt to taste
freshly Ground Pepper, to taste
12 oz Sharp White Cheddar, grated coarsely
2 pkg (17oz ea) frozen Puff Pastry sheets, thawed


Preheat oven to 400 degrees. Sauté leeks in olive oil 10 minutes. Add mushrooms, sauté another 10 minutes. Add garlic, sauté 3 minutes. Salt and pepper to taste.

Cool mixture to room temperature. While mixture cools, cut each puff pastry sheet into thirds, width-wise. (12 pieces total).

Place on parchment-lined cookie sheet. Press over ½ inch edge around each pastry piece.

Spoon cooled mushroom mixture into each tartlet. Sprinkle with grated cheese. Bake 20-25 mins until golden brown.