Caramelized Leek And Mushroom Tartlets - cooking recipe

Ingredients

2 tbsp olive oil, plus extra, for drizzling
2 tbsp butter
1 None leek, trimmed, thinly sliced
2 cloves garlic, crushed
8 None small flat mushrooms, stems trimmed
1 tbsp brown sugar
1 tbsp balsamic vinegar, plus extra, for drizzling
2 sheets frozen puff pastry, thawed
None None feta, crumbled, to serve
None None arugula leaves, to serve

Preparation

Preheat oven to 400\u00b0F. For the filling, heat oil and butter in a large saucepan on medium. Saute leek and garlic 2-3 mins, until tender. Add mushrooms and cook 4-5 mins, flipping once. Stir in sugar and vinegar and cook 1 min. Remove from heat.
For the pastry bases, cut each pastry sheet into 4 rounds, a little larger than the mushroom tops. Using a fork, press a 1/2 inch border around the edge of each. Bake 5-7 mins, until puffed and starting to brown. Press center of each pastry base down using the back of a large spoon. Spread evenly with filling. Top each with a mushroom, stalk-side up, and season to taste. Bake 5-8 more mins, until pastry is golden and mushrooms are tender. Top each tart with feta and a few arugula leaves. Drizzle with olive oil and balsamic vinegar to serve.