Mushroom Tartlets

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

Ingredients:

• 1/3 cup Phat Olive Wild Mushroom & Sage Olive Oil

• 5 cup leeks, chopped

• 14 oz Portabella mushrooms, sliced

• 8 garlic cloves, minced

• Phat Olive Truffle Salt, to taste

• Fresh ground pepper, to taste

• 12 oz sharp white cheddar, grated

• 2 pkg (17oz ea) frozen puff pastry sheets, thawed

Directions:

Preheat oven to 400 degrees. Sauté leeks in the olive oil for 10 minutes. Add mushrooms and sauté for another 10 minutes. Add garlic and sauté for 3 minutes. Add in 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 1/2 inch edge around each pastry piece. Spoon cooled mushroom mixture onto each tartlet. Sprinkle with grated cheese and bake for 20-25 minutes until golden brown.

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