Wild Mushroom and Leek Tart

Recipes from Conservatory at Dallas’ Hotel Crescent Court, Dallas.

Tart Shells

2 frozen filo sheets (18 by 14 inches)
Pam or other vegetable oil spray
4 tart pans (4 inches in diameter)

Preheat oven to 350 degrees. Cut each sheet of filo into six 6- by 7-inch pieces. Spray filo with Pam and press 3 pieces into each tart pan to form shells. Bake about 5 minutes until lightly browned.

Mushroom and Leek Filling

2/3 cup prepared frozen veal stock
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon olive oil
2 cups julienne wild mushrooms (portobello, shiitake, chanterelle, or other)
1/2 cup julienne white mushrooms
1 teaspoon vinaigrette (see recipe, below)
2 leeks, white part only, cut on the diagonal into 1 1/2-inch diamonds
Salt and pepper to taste

Reduce stock in saucepan over high heat to 1/3 cup. saute pan, cook garlic and shallots oil medium-high until lightly browned. Add mushrooms; cook another 5 minutes. Add vinaigrette, leeks, and stock; cook another minute and season. Spoon into shells.

Red Wine Vinaigrette

1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste

Bring red wine to a boil in small saucepan over medium-high heat. Then lower heat and simmer until reduced to 2 tablespoons. Toward the end, cook very slowly so liquid does not caramelize. Place reduction in small mixing bowl. Add shallots, garlic, vinegar, mustard, and oil, beating with a wire whisk to form an emulsion. Add thyme and season to taste.