This delicious Mixed Mushroom and Leek Tart is perfect to serve on a lazy Saturday for breakfast, or as you host brunch this holiday season!
Savoury tarts are one of my favourite things in the world, so I decided to make this Mixed Mushroom and Leek Tart featuring super flaky crust that is filled with buttery soft egg custard topped with a mix of mushrooms and caramelized leeks. So if you’re looking for a killer fall or winter breakfast/brunch situation, please do give this tart a try. You can feel free to substitute whatever edible mushroom varieties you have handy, fyi – I just used a mix of honey mushrooms (I had a lot of them in the freezer foraged from this fall in the local Ontario woods) and some regular white button mushrooms. If you live in an area without a wide mushroom selection good old shiitake or button mushrooms will work just fine.
How to Pre-Bake the Crust:
For this Mixed Mushrooms and Leek Tart, you’ll need a refrigerated pie crust. You can use a homemade pie crust or a store-bought for an even easier version. To pre-bake or ‘blind bake’ the pie crust:
- Roll the pie crust on a flour dusted surface in 12 inch diameter. Lift the edge of the rolled dough and wrap loosely around the rolling pin. Transfer to the Round Tart Pan
by unrolling the dough and running the rolling pin around the edges of the pan to cut the dough. Then, poke the tart dough with a fork and place in the freezer for 30 minutes.
- After 30 minutes remove the dough and line the parchment paper on top. Fill with pie weights
or dried beans.
- Bake for about 30-35 minutes or until the crust is lightly golden in colour. Then remove the parchment paper filled with the pie weights and set the tart shell aside.
by unrolling the dough and running the rolling pin around the edges of the pan to cut the dough. Then, poke the tart dough with a fork and place in the freezer for 30 minutes.
or dried beans.
How to Make the Mushroom and Leek Filling:
- While the tart crust is getting chilled in the freezer prepare the filling. Add the sliced leeks to a hot pan with butter and season with pinch of salt. Cook on medium heat, stirring often until the leeks are softened. Add mushrooms and thyme. Cook for about 10 minutes or until the mushroom are golden brown. Set aside. Once cooled fill the baked and cooled tart shell with mushroom mixture.
- Whip up the eggs in a large bowl, then add the cream, nutmeg and cheese. Whisk together and pour the egg mixture on top of mushrooms in the tart pan.
- If using a tart pan with removable bottom set it into a rimmed baking sheet. Bake for about 20-30 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and allow to cool slightly before serving.
- Sprinkle with fresh thyme, cut into wedges and serve.
Can Mixed Mushroom and Leek Tart be Made Ahead?
You can pre-bake the crust, cook the mushroom mixture, whisk the egg custard together with everything but the cheese ahead of time and refrigerate. Then, assemble it right before baking.
More Breakfast or Brunch Recipes:
Banana Nut and Date Bread French Toast
Millet Porridge with Baked Milk
Smoked Salmon and Avocado Toast
Mixed Mushroom and Leek Tart
Ingredients
Tart Crust
- 1 1/3 cups all-purpose flour
- 1/2 tbsp granulated sugar
- 1/2 tsp salt
- 1 stick cold unsalted butter (113 grams)
- 1 egg yolk
- 4 tbsp ice water
Mushroom and Leek Filling
- 1 tbsp butter
- 1 large leek, white and light green part only sliced
- 1 cup mixed mushrooms sliced
- 1/2 cup truffle cheddar or regular cheddar cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh thyme
- 4 large eggs
- 1/3 cup heavy cream
- 1/8 tsp ground nutmeg
Instructions
Tart Crust
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces. Mixture should remain dry and powdery.
- Add egg yolk and ice water, pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer the dough to a clean work surface dusted with flour, and gather dough together into a ball. Cover with plastic wrap and refrigerate for 1 hour.
- Roll out the chilled dough to 12" on a lightly floured surface. Lift the edge of the rolled dough and wrap loosely around the rolling pin. Transfer to the Round Tart Pan by unrolling the dough and running the rolling pin around the edges of the pan to cut the dough. Then, poke the tart dough with a fork and place in the freezer for 30 minutes.
- After 30 minutes remove the dough and line the parchment paper on top. Fill with pie weights or dried beans. Preheat the oven to 350˚F with the rack in the middle and bake for about 30-35 minutes or until the crust is lightly golden in colour. Then remove the parchment paper filled with the pie weights and set the tart shell aside.
Mushroom and Leek Filling
- Add the sliced leeks to a hot pan with butter and season with pinch of salt. Cook on medium heat, stirring often until the leeks are softened. Add mushrooms and thyme. Cook for about 10 minutes or until the mushroom are golden brown. Set aside. Once cooled fill the baked and cooled tart shell with mushroom mixture.
- Whip up the eggs in a large bowl, then add the cream, nutmeg and cheese. Whisk together and pour the egg mixture on top of mushrooms in the tart pan.
- If using a tart pan with removable bottom set it into a rimmed baking sheet. Bake for about 20-30 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and allow to cool slightly before serving.
We are fans of mushrooms and savory tarts. Makes this the perfect tart for us. It looks delicious!
Thank you so much Andrea!
Yum! My husband and I are going to love this recipe! So excited to try this! Looks so delicious and tasty!
Thanks Beth!!
You had me at mushrooms, then the photos just tipped me over the edge. Yum!
Thanks Jacqueline!:)
This is such a gorgeous tart! We love mushrooms, so I will definitely be making this soon!
Thank you so much Jessica!
This is the first time I am making this recipe. My husband loves mushrooms and he shared this recipe with me and told me to try it. I hope that he will love it.
Thanks so much Albertina! How was it? I hope you liked it!
Wanting to try this out but I can see where is says what kind of cheese to use and the amount? Also at what degrees do you cook the tart at?
There is no cheese in the ingredient list, but it is pictured and mentioned in the instructions.
What kind of cheese and in what quatity?
Hi Jerry, truffle cheddar cheese works best here, but regular cheddar will do it. Hope you like it!