Skip to main content

Mini Leek Mushroom Tortes (Makes 15)



This Thanksgiving, I volunteered to bring a vegetable dish to our family gathering. I was feeling uninspired by the usual options until this recipe popped up in the Tacoma Food Co-op newsletter. I opted for individual mini tortes instead of making one large torte, which can be messy to serve. Plus, kids will love getting their own little pie.
This recipe is Henry-approved.
This would be an ideal dish to serve as a party appetizer or at your next holiday potluck. Of course you can make your own pie crust, but the premade refrigerated crusts make this recipe super easy. You can even prepare the leek and mushroom filling a day in advance and keep it in the refrigerator until you are ready to bake the tortes.
Mini Leek Mushroom Tortes ready to bake.

Ingredients
1 package of two prepared pie crusts
2 Tablespoons butter
4 cups leeks, chopped
2 cups mushrooms, chopped
¾ cup cream
4 Tablespoons balsamic vinegar
Salt and pepper to taste
½ cup crumbled goat cheese
½ cup feta cheese
½ cup bread crumbs
Mini Leek Mushroom Tortes on our Thanksgiving table.
Directions
Rinse leek. Cut off the base and the upper green leaves. If sand is caught inside, you may need to rinse the leek again. Chop leek into small pieces.

Chop mushrooms. I used crimini mushrooms, but any available variety will work.

Melt butter in large skillet on medium heat. Add leeks and stir occasionally. Sauté 10 minutes or until they begin to soften. Add mushrooms, vinegar, cream, salt and pepper to the pan. Mix well. Reduce heat to low. Cover and cook 5 minutes.

Meanwhile, lightly flour a large cutting board. Gently unroll pie crusts on cutting board surface. Use a large cookie cutter, mug or ramekin to cut out small circles of torte crust. Use a rolling pin to gently reroll scrap pieces of crust into a second and third set of small torte crusts. Two large pie crusts should make about 15 smaller pie crusts. Lightly press the pie crusts into a muffin tin.

Sprinkle crumbled goat cheese in bottom of each torte crust. Spoon leek and mushroom mixture over the goat cheese. Sprinkle feta cheese and bread crumbs over the top of each torte.

Bake at 350 degrees for 25-30 minutes or until the crust looks crispy and the feta cheese starts to brown.
Enjoying Thanksgiving dinner with our family.
How your kids can help
  • 2-year old: Sprinkling crumbled goat cheese in the bottom of each torte.
  • 3-year old: Using a cookie cutter, mug or ramekin to cut out small circles of pie crust.
  • 4-year old: Sprinkling feta cheese and bread crumbs over the top of each torte.
  • 5-year old: Using a rolling pin to reroll scrap pieces of pie crust.

Comments

Popular posts from this blog

Henry's Lunchbox - Last Week of Preschool

This week, Henry packed four school lunches and purchased one cafeteria lunch. It was his last week of preschool. He is so excited to be a kindergartener now.


In case you missed the first post in this school lunch series, you can learn more about our family's lunchbox guidelines here.

DAY 1

DAY 1 - WHAT DID HENRY PACK FOR LUNCH?
Seasoned Almonds
Cherries
Provolone Cheese
Reese's Peanut Butter Chocolate Candy
Salami
Apricot Slices
Water



DAY 1 - WHAT'S LEFT IN HENRY'S LUNCHBOX
Most of the Almonds
Half the Cherries
All but one bite of Cheese
One Apricot Slice

DAY 2

Henry's Lunchbox - The Purple Lunchbox

This week, Henry packed four school lunches and purchased one cafeteria lunch.

Henry's favorite lunchbox this year has been his purple Bentgo Kids container. He chose the color himself. He especially likes all the sections in the box so that he can have lots of different foods at lunch. In January, I even purchased a set of silicone muffin cups so that he would be encouraged to use his Planetbox Shuttle as often with its single divider.

Henry's Lunchbox - Easter Treats and Peanut Butter

This week, Henry packed four school lunches and purchased one cafeteria lunch. His stash of Valentine's chocolate just ran out, so he was thrilled to resupply his candy stash with Easter treats, including Cracker Jack popcorn.


In case you missed the first post in this school lunch series, you can learn more about our family's lunchbox guidelines here.

DAY 1

DAY 1 - WHAT DID HENRY PACK FOR LUNCH?
Grapes
Apples
Chocolate Cadbury Egg
Peanut Butter and Raspberry-Cherry Jam on Sourdough Bread 
Water


DAY 1 - WHAT'S LEFT IN HENRY'S LUNCHBOX
Most of the Grapes
One bite of Apple

DAY 2

DAY