A soft and buttery puff pastry crust makes this Mushroom and Leek Tart the easiest around! The filling is extra cheesy and delicious, too.
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
- 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 havarti cheese shredded
- 1 teaspoon fresh thyme chopped
- 1/4 teaspoon dried basil
- 2 ounces heavy cream
- 1 (17.3 ounce) package frozen puff pastry thawed
- 1 egg plus 1 tablespoon water, lightly beaten
- 2 ounces 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, ¼ 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.