Mushroom and Leek Tart

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A soft and buttery puff pastry crust makes this Mushroom and Leek Tart the easiest around! The filling is extra cheesy and delicious, too.

A mushroom and leek tart topped with Freshly green thyme and freshly grated Parmesan cheese on a black plate.

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 mushroom and leek tart cut into four pieces topped with Freshly green thyme and freshly grated Parmesan cheese on a black plate.

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 mushroom and leek tart cut into four pieces with one being lifted out.

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.

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A mushroom and leek tart topped with Freshly green thyme and freshly grated Parmesan cheese on a black plate.

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.
Author: Meggan Hill
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Course Appetizer, Main Course
Cuisine American
Calories 376


  • 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.


Adapted from On Cooking.


Calories: 376kcalCarbohydrates: 7gProtein: 23gFat: 29gSaturated Fat: 18gTrans Fat: 1gCholesterol: 129mgSodium: 684mgPotassium: 305mgFiber: 1gSugar: 2gVitamin A: 1223IUVitamin C: 5mgCalcium: 547mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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  1. I wish I had taken a before and after photo of this recipe. These tarts were AMAZING! Had to shred my own Harvati, as the store didn’t sell pre-shredded. But no worries. Totally worth it. VERY savory! Everyone loved it when I served it on Easter.

    1. Thanks Jen, so glad you loved them. Next time share on social media and tag us! – Meggan

  2. 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. 

    1. 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