4 to 6 pieces of puff pastry, cut 2 ½-by-4 inches or whatever shape you want (puff pastry is available in the freezer section of grocery store)
1 egg, beaten lightly
4 ounces unsalted butter
1 cup white part of leek, washed and sliced 1/8 inch thick
2 cups peeled medium diced parsnips
1 cup whipping cream
1 cup wild mushrooms (I like oyster mushrooms)
Kosher salt and freshly cracked pepper
Place cut pastry shapes on a parchment-covered cookie sheet. Using a paring knife, cut 3/4 of the way into the pastry (but not through it) leaving a 1/4 inch border all the way around like a picture frame. Brush the pastry with egg wash and bake in a 400-degree oven until golden brown, about 10 to 14 minutes. Remove center portion of pastry so you now have a tart shell with sides and hollow center. In a medium sauce pot, sauté the leek and parsnip in 2 ounces of butter. Season with salt and pepper. Add cream and reduce until thick and parsnip is soft. Spoon this mixture into tart shells. In another sauté pan, add 2 ounces of butter and sauté mushrooms over high heat until soft—season with salt and pepper. Top leek and parsnips with mushrooms and serve warm. Serves 4 to 6.
