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Mushroom and Leek Tart

May 11, 2017
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I teamed up with the Wisconsin Milk Marketing Board and EatWisconsinCheese.com to bring you this Mushroom and Leek Tart! I’ve been compensated for my time. All opinions are mine alone.

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.

A portrait photo of buttery and cheesy mushroom and leek tart topped with Freshly green thyme and freshly grated Parmesan cheese

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 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.

A 4-photo collage of imagery of Wisconsin Cheese. There is a "Cheese of All Kinds for Sale" sign, a tray with 4 different kinds of cheese samples on it, a "Wisconsin Cheese: Pride is our secret ingredient" sign, and a picture of a cheese cellar curing hundreds of wheels of cheese.

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.

Two Wisconsin dairy cows, black and white Holsteins, in a barn at a farm near West Bend, Wisconsin.

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.

A square photo of four slices of a square soft and buttery mushroom and leek tart, topped with fresh green thyme and freshly grated Parmesan cheese. Beautifly browned mushrooms with cheese filling inside a golden brown pastry puff shell.

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.
A square photo of four slices of a square soft and buttery mushroom and leek tart, topped with fresh green thyme and freshly grated Parmesan cheese. One slice of tart with beautifully browned mushrooms with cheese filling inside a golden brown pastry puff shell is being lifted by a small turner.

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.

Be sure to follow Wisconsin Cheese on Instagram, Facebook, Twitter, and Pinterest! And, find even more inspiration over at WisconsinCheeseTalk.com.

Save this Mushroom and Leek Tart to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 2 votes
A square photo of buttery and cheesy mushroom and leek tart topped with Freshly green thyme and freshly grated Parmesan cheese

Mushroom and Leek Tart

A soft and buttery puff pastry crust makes this Mushroom and Leek Tart the easiest around! The filling is extra cheesy and delicious, too.
Course Appetizer, Main Course
Cuisine American
Keyword leeks, mushrooms
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 1059kcal
  • 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
US Customary - Metric
  • 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.

Recipe Notes

Adapted from On Cooking.

Nutrition

Calories: 1059kcal


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  1. Barbara Bristow
    01/02/2019

    I can’t wait to try the cheese and leek tart. I made the crab stuffed mushrooms. I have made them 3 times already and also took it to a party to be used as a dip with water crackers and chunks of pumpernickel bread. I found excellent real lump crab meat and use that every time. Thank you for a great receipe! It’s quick , the ingredients are wonderful and everyone loves it. 
    I have a quick question. I’m going to make the leek and onion tart. Just In case, any suggestions on what cheese to use just in case I can’t find the Wisconsin Havarti (sp?)
    Cheese. I love Wisconsin cheese. Sometimes I can get it and sometimes not. So any suggestions would really be helpful if I can’t find that cheese. Thank you very much. 
    Barbara

    Reply
    1. meggan
      01/04/2019

      Hi Barbara, thank you for such a lovely comment!!! You made my day. Those mushrooms are MY FAVORITE too (finding good lump crab meat makes all the difference), and I think you’re really going to like this Mushroom and Leek Tart. The same thing happens to me, sometimes I can find Wisconsin Cheese and sometimes not. If you can’t find it, I would say use whatever Havarti you can find. This would also be delicious with Gouda if you can’t find Havarti. I made this tart in culinary school in my first class, knife skills, and it was one of my most favorite things ever! Happy New Year and please let me know if you need anything else. -Meggan

  2. Derek
    05/26/2017

    These are delicious! Great for a snack or even a whole meal!5 stars

    Reply
  3. Patrick@looneyforfood.com
    05/11/2017

    This sounds rich, buttery and yummy! I love leeks.5 stars

    Reply
Headshot of Meggan Hill

Hi, I'm Meggan Hill!

Born and raised in Wisconsin, I am combining my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare.

There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Food is love on Culinary Hill, and I know you feel the same way in your own home.

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A square photo of buttery and cheesy mushroom and leek tart topped with Freshly green thyme and freshly grated Parmesan cheese
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