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.