“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.” – Tenneva Jordan

How True! So make sure you have enough of these heavenly little tarts on Sunday so Mom can have her fill.

Mother’s Day Brunch Mushroom, Leek & Spinach Tarts with edible gardens Classic Balsamic Reduction 

These little tarts are fun for brunch or lunch time and served with a salad of fresh baby greens and feta. The tarts are fun to make if your children are small and would love to help on this special day in the kitchen.

2 Leeks (white and pale green parts only, rinsed, halved and sliced)
250g Swiss Brown Mushrooms (thickly sliced)
35g Dried Chanterelle Mushrooms
2 Sheets Store-Bought Puff Pastry (thawed)
100g Baby Spinach Leaves
Handful Shaved Parmesan
Handful Pine Nuts
Butter (for sautéing)
2 Tablespoons edible gardens Balsamic Reduction ( Classic or Fig & Fire if you like some heat)

Place dried chanterelle mushrooms into a bowl and cover with hot water. Leave aside to soften for approx 20 minutes. Once softened, drain, squeeze out excess liquid and roughly chop.
Preheat oven to 200°c
Melt some butter in a heavy-based skillet. When it just begins to bubble, add the sliced leeks. Stir to coat in the butter and then sauté over medium heat for approximately ten minutes, or until the leeks are glistening and starting to soften.
Add the sliced mushrooms and chopped chanterelles and continue to sauté for another five minutes or until the mushrooms are beginning to soften and just beginning to release liquid.
Turn the heat down to low and add the edible gardens balsamic reduction to the leek and mushroom mixture. Stir and simmer for another ten minutes.
Meanwhile, slice each sheet of puff pastry into four squares. Prick the middle of the pastry a few times with a fork, remembering to leave a 2cm gap around the edge of each piece so that it will rise around the filling during the cooking time. Place each puff pastry square onto two sheet pans, allowing some space between each square.
Scoop two tablespoons of the leek and mushroom mixture into the centre of each of the puff pastry squares, taking care to leave the un-pricked borders free of filling.
Place the sheet pans in the oven and cook for 25 to 30 minutes, or until the border of the puff pastry square have risen and are golden brown.
Meanwhile, add some butter to a clean frying pan over medium heat. Once the butter had melted, add the baby spinach and sauté very quickly until just wilted.
Top each cooked puff pastry square with the wilted spinach, pine nuts and some shaved Parmesan.  For great plating effect, drizzle a little balsamic reduction on the plate before sliding on the tart as the picture shows!  Happy Mother’s Day!

edible gardens make a great Mother’s Day Gift! Like our Moms who come in all shapes and sizes, we can put together the perfect combination bowl for your special Mom and your pocketbook! Order before Friday for delivery in the greater Vancouver area.