Recipes from the Internet

Mushroom Leek Tart

This mushroom leek tart, made with puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.

A sheet of parchment paper with a rectangular mushroom leek tart with a square piece cut from the corner, and garnished with thyme.

If vegetables were looking to elect a spokesperson, I’d nominate mushrooms. A bit of heat brings out the best in them, and, when things get downright hot, they maintain their composure, refusing to dissolve into incoherent mush. They work graciously with almost any herb, are effusively complimentary to dairy, and are as comfortable with fancy pastry as they are with a casual slice of toast.–Charmian Christie

WHAT’S THE BEST WAY TO CLEAN LEEKS?

Leeks can be deceptively dirty…and you’re going to want to get them clean. They prefer sandy soil and because of their growth pattern, they have lots of layers, nooks, and crannies where sand and grit hide. Trim off the roots and dark tops, slice the remaining leek, and separate. Dump all of the pieces into a baking dish or deep bowl full of cool water and swish around to dislodge all the grit. The leeks will float while the dirt and sediment will fall to the bottom. Scoop out those clean leek bits and place them on a paper towel to drain.

Mushroom Leek Tart

A sheet of parchment paper with a rectangular mushroom leek tart with a square piece cut from the corner, and garnished with thyme.

This mushroom leek tart, made with puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.

Charmian Christie

Prep 30 mins

Cook 30 mins

Total 1 hr

Appetizer

American

4 to 6 servings

555 kcal

4.86 / 7 votes

  • Preheat the oven to 425°F (218°C).

  • On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square, gently smoothing out any creases in the pastry. Using a sharp knife, lightly score the pastry, leaving a 1-inch border all along the outer edge and being careful not to cut all the way through the pastry. Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.
  • In a large skillet over medium heat, melt the butter. When it bubbles, toss in the garlic and thyme and cook for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they’re soft but not yet releasing any liquid. Dump the mushroom filling in a strainer situated over a bowl and let drain for a few minutes.
  • Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines. Either reserve the strained mushroom liquid for making vegetable stock or discard it. Grind fresh black pepper, if using, over the topping.

  • Bake the tart for 15 minutes, checking the puff pastry after 10 minutes. If the pasty is already golden brown, cover the exposed pastry edges with foil strips to prevent it from turning too brown. After the first 15 minutes, remove the tart from the oven and sprinkle it with the cheese. Bake for 5 to 7 minutes more, or until the cheese has melted and the pastry is golden brown. Again, it may be necessary to cover the outer edges with foil.

  • Let cool for 5 minutes and then slice into squares or rectangles. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Whatever you do, don’t reheat the tart in the microwave.)

Serving: 1portionCalories: 555kcal (28%)Carbohydrates: 40g (13%)Protein: 15g (30%)Fat: 39g (60%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 46mg (15%)Sodium: 241mg (10%)Potassium: 654mg (19%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1230IU (25%)Vitamin C: 7mg (8%)Calcium: 275mg (28%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published October 27, 2014

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Source

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *