Mushroom and Leek Tart
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings (1/4 tart each)
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Calories
493 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Mushroom and Leek Tart
Description
This tart starts with mushrooms and leeks sautéed in butter until tender and their moisture has evaporated. Adding minced garlic, havarti cheese, thyme, basil, and heavy cream creates a flavorful, creamy mixture thickened slightly on the stovetop. Seasoning is balanced to account for the cheese's saltiness.
Unfolded puff pastry sheets serve as the tart base, with edges folded up to hold the filling in place. The filling is divided evenly between two tarts, which are then brushed with an egg wash and sprinkled with Parmesan cheese before baking.
Leeks should be washed thoroughly due to their sandy nature, and mushrooms can be substituted with other vegetables if desired. The tart yields about eight servings and stores well in the refrigerator up to four days.
Ingredients
- 1 tablespoon butter
- 8 ounces portobello mushrooms or other mushrooms, sliced (see note 2, baby
- 1 leek white part only, halved lengthwise and thinly sliced (see note 1)
- salt freshly ground
- black pepper freshly ground
- 1 clove garlic minced
- 8 ounces havarti cheese shredded (see note 3)
- 1 teaspoon thyme or 1/2 teaspoon dried thyme, minced fresh
- 1/4 teaspoon basil dried
- 1/4 cup heavy cream (2 ounces)
- 1 package puff pastry thawed (about 1 pound, frozen
- 1 egg plus 1 tablespoon water, lightly beaten
- 1/2 cup Parmesan Cheese 1 ounce, shredded
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
- Clean leeks carefully by trimming and slicing, then rinsing between layers to remove all dirt.
- Use a mix of mushrooms or substitute tender vegetables like bell peppers, asparagus, or zucchini to suit preferences.
- Havarti cheese can be replaced with Monterey Jack if preferred.
- The recipe yields two tarts sufficient for eight servings, storing leftovers refrigerated up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1/4 tart each)
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 0.5tart | |
| Calories | 493kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 481mg | 20% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 270mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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