Creamy Leek and Mushroom Tart Recipe

Looking for a delicious dish to impress your guests? This creamy leek and mushroom tart is not only visually stunning but also packed with flavor. Perfect for a sophisticated brunch or a hearty dinner, this recipe will surely delight vegetarian and non-vegetarian guests alike!

Ingredients

• 1 pre-made puff pastry sheet
• 2 tablespoons olive oil
• 2 leeks, sliced and rinsed
• 250g mushrooms, sliced
• 2 garlic cloves, minced
• 200ml heavy cream
• 2 large eggs
• 100g grated cheese (such as cheddar or mozzarella)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

Step 1:

Preheat your oven to 200°C (400°F).

Step 2:

Roll out the puff pastry sheet and fit it into a tart pan. Prick the bottom with a fork and set aside.

Step 3:

In a skillet, heat olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.

Step 4:

Add the mushrooms and minced garlic to the skillet. Sauté until mushrooms are golden, about 7 minutes. Season with salt and pepper.

Step 5:

In a bowl, whisk together heavy cream, eggs, and grated cheese. Season with salt and pepper.

Step 6:

Spread the leek and mushroom mixture evenly over the pastry base.

Step 7:

Pour the cream and egg mixture over the top.

Step 8:

Bake in the preheated oven for 25-30 minutes or until the tart is golden and set.

Step 9:

Let it cool for a few minutes before garnishing with fresh parsley. Slice and serve!

Pairings

• Fresh Green Salad: The lightness of a fresh salad complements the rich flavors of the tart.
• Roasted Vegetables: A mix of seasonal roasted vegetables adds a hearty side to this dish.

Storage Tips

• Store leftover tart in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven for best results, maintaining the flaky texture of the pastry.