This Leek and Mushroom Tart is a delightful dish that brings together the earthy flavors of mushrooms and the mild sweetness of leeks in a creamy filling. The buttery, flaky pastry crust perfectly complements the rich and savory filling, making it an ideal choice for a light lunch, brunch, or dinner. The combination of sautéed leeks and mushrooms, enhanced with fresh herbs and a hint of garlic, creates a comforting and sophisticated tart. Serve it with a simple green salad or a glass of white wine for a complete meal.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ tsp salt
- 3-4 tbsp ice-cold water
For the Filling:
- 2 tbsp olive oil
- 2 large leeks, white and light green parts, sliced thin
- 2 cups cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup heavy cream
- 2 large eggs
- 1 cup grated Gruyère or Swiss cheese
Instructions
- Prepare the Crust: In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, until the dough just starts to come together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes until the crust is golden. Set aside.
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and turn golden brown, about 6-8 minutes. Stir in the minced garlic, thyme, salt, and pepper, and cook for another minute. Remove from heat and let the mixture cool slightly.
- Assemble the Tart: In a mixing bowl, whisk together the heavy cream and eggs until well combined. Stir in the grated Gruyère cheese and the leek-mushroom mixture. Pour the filling into the pre-baked crust and spread it evenly.
- Bake the Tart: Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden. Allow the tart to cool slightly before slicing.
- Serve: Cut the tart into wedges and serve warm or at room temperature. Enjoy!
