Mushroom and Leek Tart

This Mushroom and Leek Tart is rich and hearty, an absolute delight from true mushroom lovers. The puff pastry crust keeps things simple, and the cheesy, creamy filling is full of flavor and absolutely delicious.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 25

Servings servings (1/4 tart each)

Calories 493kcal

Author Meggan Hill

Ingredients

1 tablespoon butter
8 ounces baby Portobello mushrooms or other mushrooms, sliced (see note 2)
1 leek white part only, halved lengthwise and thinly sliced (see note 1)
Salt and freshly ground black pepper
1 clove garlic minced
8 ounces havarti cheese shredded (see note 3)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 cup heavy cream (2 ounces)
1 package frozen puff pastry thawed (about 1 pound)
1 egg plus 1 tablespoon water, lightly beaten
1/2 cup shredded Parmesan cheese (1 ounce)

US Customary - Metric

Instructions

Arrange two oven racks to the upper and lower middle positions and preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
In a large skillet, melt butter until foaming. Add mushrooms, leeks, and a pinch of salt and sauté until tender, about 10 minutes (the first 7 minutes will be the mushrooms releasing their liquid, and then it will evaporate). Stir in the garlic until fragrant, about 30 seconds.
Add 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 (I used just a pinch of salt because the cheese was rather salty). Remove from heat and cool slightly (you'll have about 2 cups filling).
Unfold both sheets of puff pastry and place one on each prepared baking sheet. Spoon half the cheese mixture onto the middle of each crust (about 1 cup per crust). 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.

Notes

Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Because of this, leeks tend to be quite dirty and need to be washed carefully. To clean leeks, trim both the root end and the top where the dark green leaves begin. Cut the remaining white section in half lengthwise to expose the layers. Rinse the layers thoroughly in a basin of water until no dirt remains. Transfer to a cutting board and slice thinly.
Mushrooms: Use any combination of baby portobello, white button, or wild mushrooms, aiming for 8 ounces total. If you hate mushrooms, substitute 8 ounces of soft, quick-cooking vegetables you DO love such as bell peppers, asparagus, or zucchini. Just sauté the vegetables with the leeks in Step 2.
Havarti cheese: Or substitute Monterey jack cheese.
Yield: This recipe makes 2 tarts, enough for 8 servings, 1/4 tart each.
Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition