Drunken Leek & Mushroom Tarts

Have you ever tasted leek sautéd in wine? It is one of my all time favourite sides to have. It's a light and versatile dish, that pairs well with any kind of protein. So when I looked in my fridge and found a few other ingredients, I thought they would go wonderfully in a tart!

I recently saw some individual tarts online which I thought looked super cute, so I was inspired to make mine as cute as possible! If we were allowed to have people over, I would consider making them for our guests because they're personal sized and easy to snack on while chatting away and sipping something delicious....maybe someday soon when this is all over!

These tarts have bacon bits in them, but they can easily be left out in case you wanted to make a vegetarian version. They have smokey mushrooms, as well as buttery scallions which will satisfy anyone's hunger! Not to mention the vessel itself: a delicious and flakey puff pastry with a crispy crust sprinkled with sesame seeds.

Ingredients:

• 1 leek 
• 4 scallions 
• a handful of mushrooms 
• a handful of bacon bits 
• 1 Tbsp butter
• 1 egg
• sesame seeds to sprinkle 
• 1 sheet puff pastry
• a splash of wine
• salt and pepper to taste

1. Preheat oven to 180 °C (375 F). Prepare a baking tray with parchment paper.
2. In a pan, sauté the mushrooms in some olive oil. When they have softened, add in the bacon bits and scallions and sauté for 5 more minutes. This can be done on lower heat, so the scallions don't burn. Sprinkle with salt and pepper to taste. Set aside. 
3. In the same pan, add the butter and leeks. Sauté until soft and season with salt and pepper. Once they are sizzling, add a splash of wine for flavouring. 
4. Roll the puff pastry out into until 1/4 inch thick. Cut into 4 rectangles, placing each on the prepared baking sheet. 
5. Arrange the mushrooms, bacon, scallion and leek evenly over each rectangle, leaving a 1/2 inch border. Fold the edges up and over the filling.
6. Brush the edges of the pastry with beaten egg and sprinkle with sesame seeds. Transfer to the oven and bake for 15-20 minutes or until golden brown. 
7. Eat and enjoy with a fresh spring salad!