Leek and Mushroom Tart

leek mushroom tart

This is my go-to recipe when we have overnight guests–you can prep the leeks, mushroom and crust in advance, and then just throw together the liquid ingredients and pop it in the oven in the morning.  By the time you’ve tanked up on caffeine and put out a bowl of fruit, the tart is baked and beautiful and your guests think they’re staying at a B&B.  Which is fabulous . . . as long as they still leave!

leek mushroom tart trioIn my usual (lazy) fashion, I used a pre-made, refrigerated pie crust for this–but of course you should feel free to make a scratch crust for your own.  Any good pastry crust recipe will do, just make sure to par-bake it before you add the filling.  You can also make this tart in advance, bake it, and refrigerate it until you need it.  Also, for a little extra richness, you can use half & half or cream in place of the milk–you won’t hear any complaints from me!

Leek and Mushroom Tart (adapted from Betty Crocker)

  • one pastry crust, fresh or purchased
  • 4 medium leeks, sliced (white and light green tender parts only)
  • 1 cup mushrooms, coarsely chopped (shittake or baby bella)
  • 1/2 cup shredded colby jack cheese
  • 3 eggs
  • 2/3 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • black pepper

Press the pastry crust into a 9″ tart or pie pan.  Prick it all over with a fork.  Bake at 425 for 10 minutes, until pale brown but not completely done (or bake according to package directions). Remove from oven and set aside to cool.

Saute sliced leeks and mushrooms in 2 tbsp olive oil (or butter, if you prefer) until tender.  Cool slightly, then add to cooled crust.  Top with cheese.  At this point, you can cover the whole thing with saran wrap and refrigerate overnight.

Preheat oven to 350.  Whisk together eggs, milk, and seasonings.  Pour over the leek mixture in the tart pan, distributing evenly.  Bake the tart about 35 minutes, or until set.  Serve warm or cold.  4 to 8 servings, depending on your appetite.

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