Vegan Mushroom and Leek Tarts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
27 mins
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Total time
57 mins
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Ingredients
1 package Kinnikinnick Tart Shells (240 g)
3 cups assorted mushrooms - chopped (210 g)
¼ cup leek - chopped (22 g)
2 mini sweet peppers - chopped (50 g)
¼ tsp chili flakes (1 g)
2 tbsp fresh thyme - stems removed/chopped (4 g)
½ tsp salt (2 g)
1 tsp black pepper (2g)
3 tbsp olive oil - reserve 1 tbsp (45 g)
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Directions
- Thaw one package of Kinnikinnick Tart Shells on a baking tray for 15 minutes.
- Pierce sides and bottoms of tart shells.
- Preheat oven to 375°F (190°C).
Filling
- In a small skillet, heat 2 tablespoons olive oil. Sauté mushrooms, peppers, leek, salt and pepper over medium heat. Sauté until mushrooms reduce and are tender (7 -10 minutes).
- Add thyme and chili flakes. Sauté for 1 minute and remove from heat. Set aside to cool slightly.
Assembly
- Bake tart shells for 7 minutes in preheated oven.
- Remove from oven and fill with mushroom filling.
- Return to oven and bake for 10 minutes.
- Remove from oven and let cool for 5 minutes.
- Remove foils and place on serving tray. Drizzle with reserved 1 tablespoon olive oil.
Yields 12 Tarts
Tips & Variations
- We used a mixture of cremini, white button and shitake mushrooms for this recipe.
- If using Kinnikinnick Pie Crusts - remove two crusts from freezer and invert on a piece of parchment paper. Remove foil containers and let thaw for 1 hour. Roll out thawed pie crusts slightly on parchment paper. Cut into twelve 2½” rounds. Place cutouts in tart foils or muffin pan.
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