Leek and mushroom tart

Leek and mushroom tart

MAKES 1TART 27 CM 60 minutes
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INGREDIENTS

For the tart

  • 500 gr. savory tart dough
  • 400 gr. leeks, thinly sliced
  • 30 gr. olive oil
  • 150 gr. white mushrooms, sliced
  • 10 gr. thyme, minced
  • 130 gr. heavy cream
  • 40 gr. yoghurt
  • 80 gr. egg yolks
  • salt ground black pepper

DIRECTIONS

For the tart

In a medium sauté pan, heat the olive oil. Sweat the leeks until wilted and translucent, about 15 minutes. Add the mushrooms season with salt and cook until the mushrooms soften and most of the liquid has evaporated. Remove from the pan mix in the thyme and let cool to room temperature Combine the eggs, cream and yoghurt in a bowl season with salt and pepper and whisk them together. Place the leek –mushroom mixture in the prebaked shell in an even layer. Pour the cream mixture over the leeks and bake at 180⁰C until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pastry begins to overbrown, cover the edges with strips of aluminum foil. Remove the tarts from the oven and cool on racks. Let the tarts rest for at least 20 minutes before cutting. Serve hot, warm, or at room temperature.

For the tart

  • 500 gr. savory tart dough
  • 400 gr. leeks, thinly sliced
  • 30 gr. olive oil
  • 150 gr. white mushrooms, sliced
  • 10 gr. thyme, minced
  • 130 gr. heavy cream
  • 40 gr. yoghurt
  • 80 gr. egg yolks
  • salt ground black pepper

For the tart

In a medium sauté pan, heat the olive oil. Sweat the leeks until wilted and translucent, about 15 minutes. Add the mushrooms season with salt and cook until the mushrooms soften and most of the liquid has evaporated. Remove from the pan mix in the thyme and let cool to room temperature Combine the eggs, cream and yoghurt in a bowl season with salt and pepper and whisk them together. Place the leek –mushroom mixture in the prebaked shell in an even layer. Pour the cream mixture over the leeks and bake at 180⁰C until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pastry begins to overbrown, cover the edges with strips of aluminum foil. Remove the tarts from the oven and cool on racks. Let the tarts rest for at least 20 minutes before cutting. Serve hot, warm, or at room temperature.

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@Yiannis Lucacos

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