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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.

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.
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.


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