Savor a delightful mixed mushroom & leek tart that’s perfect for gatherings or simple meals. Quick prep, intense flavors, and pure comfort await!
Ingredients
Scale
1 sheet of puff pastry (thawed if frozen)
2 cups mixed mushrooms (shiitake, cremini, and button work well)
1 large leek (sliced thinly)
2 cloves garlic (minced)
1 cup heavy cream
2 large eggs
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
Salt and pepper to taste
1 cup shredded cheese (Gruyère or goat cheese is perfect)
Instructions
Preheat your oven to 400°F (200°C). Roll out the puff pastry onto a tart pan, making sure to press it into the corners. Trim off any excess, and prick the bottom with a fork.
Place the pan in the oven for about 10-12 minutes until just golden.
In a skillet over medium heat, melt a tablespoon of butter. Add the sliced leeks and garlic, cooking until the leeks are soft and fragrant (about 3-4 minutes). Toss in the mushrooms and season with a pinch of salt and pepper. Sauté until they are tender and all moisture evaporated, about 5-7 minutes. Set aside to cool slightly.
In a large bowl, whisk together the eggs and cream. Stir in the cooked mushroom-leek mixture, thyme, and cheese. Add salt and pepper to taste.
Pour the filling into the pre-baked pastry shell, making sure to spread it evenly.
Return the tart to the oven and bake for about 25-30 minutes, or until the filling is set and the top is beautifully golden brown.
Allow the tart to cool for a few minutes before slicing. Serve warm, at room temperature, or even cold.
Notes
A comforting Mixed Mushroom and Leek Tart that combines earthy mushrooms and sweet leeks in a flaky pastry, evoking nostalgia and warmth for family gatherings.
