A soft and buttery puff pastry crust makes this Mushroom and Leek Tart the easiest around! The filling is extra cheesy and delicious, too.
If you like mushrooms, you are going to freak out over this Mushroom and Leek Tart.
It might be one of the best things you ever eat. True story for me!
And if you despise mushrooms to your core, just know that the recipe is solid and you can leave out the mushrooms or put something in their place.
This is another one of those Culinary School Recipes. We made it in Knife Skills last fall.
Except I used a lot more cheese, and I used Wisconsin Cheese, because that’s how I roll.
Speaking of which – I was just IN Wisconsin last week touring cheese plants, dairy farms, and breweries. It was all that I hoped it might be and more.
Being a Wisconsinite myself, it’s easy to adore the cheese there. It’s in my soul. But seeing the Master cheesemakers at work, hearing their stories, and tasting their cheese, my appreciation has positively skyrocketed.
Their pride is palpable. Their talent is undeniable. Their passion is inspirational.
Oh, and they love their cows.
Look at these troublemakers.
Wisconsin cheesemakers seek the best milk from the happiest cows. The cows are treated like pets. I met a 6th-generation dairy farmer, a girl about my age, and I could just tell how much she loved her life. And her cows.
For me, seeking out and buying Wisconsin cheese, even in California, is a no-brainer. I think you’ll be able to taste the difference.
In the Mushroom Tart, I used both Wisconsin Havarti and Wisconsin Parmesan. Along with the leeks, mushrooms, and pillowy puff pastry, this is one tart you won’t be able to pass up.
Here are a few tips on prepping the leeks:
- Trim off the root end and the dark green tops
- Slice the white part of the leek in half lengthwise
- Rinse the white leek halves under running water, separately the layers to remove any sand or dirt
- Leeks are farmed by pilling dirt and sand on top of the plant to try to have as much “white” area as possible. That’s why leeks get so dirty inside.
If you hate mushrooms, you could add squash, bell peppers, even cooked potatoes. Or meat options: Leftover ham, thinly sliced steak, pulled pork…. whatever sounds good! Just be sure to sauté the mix-ins the way the recipe directs for the mushrooms.
Mushroom and Leek Tart Recipe
- 1 tablespoon clarified butter or olive oil
- 1 leek, white part only halved lengthwise and thinly sliced
- 1 clove garlic minced
- 8 ounces mushrooms (see notes)
- Salt and freshly ground black pepper
- 8 ounces Wisconsin Havarti cheese shredded
- 1 teaspoon fresh thyme chopped
- 1/4 teaspoon dried basil
- 2 ounces heavy cream
- 1 (17.3 ounce) pkg puff pastry thawed
- 1 egg + 1 tablespoon water lightly beaten
- 2 ounces Wisconsin Parmesan cheese grated
- Arrange an oven rack in the middle position and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large saute pan, melt butter until foaming. Add leeks and mushrooms and saute until tender, about 10 minutes. Stir in the garlic until fragrant, about 30 seconds.
- Add 1 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, Havarti cheese, thyme, basil, and the heavy cream. Bring the mixture to a boil and stir until the mixture has thickened, about 2 minutes. Season to taste with salt and pepper. Remove from heat and cool slightly.
- Unfold both sheets of puff pastry and place on prepared baking sheet, leaving space between them. Spoon half the cheese mixture onto the middle of each sheet. Fold the edges over to form the rim of the tart.
- In a small bowl, whisk the egg and water together to create an egg wash. Using a pastry brush, brush the edges of the each of the tarts. Divide the Parmesan between the tarts, sprinkling it over the top.
- Bake until the pastry is deep golden brown in color, approximately 20 to 25 minutes. Cool 5 minutes. Serve warm or at room temperature.