Mixed Mushroom and Leek Tart
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!
Servings: 6
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.