Imagine a golden, buttery crust cradling a creamy, savory filling of perfectly caramelized leeks and earthy mushrooms that melts in your mouth with every bite. This Mushroom and Leek Tart isn't just a recipe—it's a culinary journey through the rustic kitchens of France, promising to transform your ordinary dinner into an extraordinary gastronomic experience that will have your guests begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups mushrooms, sliced
- 1 leek, sliced
- 3 eggs
- 1 cup heavy cream
- 1 cup cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and place a rack in the middle position.
- Roll out the pie crust and carefully transfer it to a 9-inch tart pan with a removable bottom, pressing the dough into the edges and trimming any excess.
- Clean and slice the mushrooms and leeks, ensuring they are cut into thin, uniform pieces.
- Heat a skillet over medium heat and sauté the sliced leeks until they become soft and translucent, about 5-6 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 7-8 minutes.
- Season the mushroom and leek mixture with salt and pepper, then remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, heavy cream, and grated cheese until well combined.
- Spread the cooled mushroom and leek mixture evenly across the prepared pie crust.
- Pour the egg and cream mixture over the vegetables, ensuring even coverage.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from oven and let cool for 10-15 minutes before slicing and serving.
Tips
- Choose fresh, high-quality mushrooms like cremini or shiitake for the most robust flavor.
- Make sure to thoroughly dry your mushrooms after washing to prevent excess moisture in the tart.
- For an extra flavor boost, consider adding a splash of white wine while sautéing the leeks and mushrooms.
- Use room temperature eggs for a smoother, more consistent custard filling.
- Allow the tart to rest for 10-15 minutes after baking to help the filling set and make slicing easier.
- For a beautiful presentation, garnish with fresh thyme or chives before serving.
- If you're short on time, you can use a pre-made pie crust to speed up the preparation process.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 140mg
