Looking for an appetizer or holiday party offering? I made this leek and mushroom tart on the weekend and it was a huge hit. Serve it warm at your dinner table, or cool and cut thin for finger food (which is how I served it) – either way, so great!
Nice to have:
- 11-inch tart pan – we aren’t making a quiche here so you want something shallow, and preferably with the removable side-ring for easy cutting and serving (plus presentation!)
Whatever pie pastry recipe you normally use. Lots of suggestions on the Internet.
1/3 cup heavy cream
2 small leeks sliced very thin (or one large)
15 mushrooms sliced very thin (any variety – you are looking for 1 1/2 cup of sliced mushrooms)
1 cup grated gruyere cheese
- Preheat your oven to 350 degrees.
- Make your pastry, let it rest and then roll it out to the size of your pan. (I personally don’t like rolling out pastry so for tart recipes in the past I have simply pressed the pastry into the form – but my husband doesn’t mind, so he did this for me on the weekend).
- Prick all over with a fork, bake the pastry shell for 25 minutes until it is pretty much done. Remove pastry shell from oven.
- Turn oven up to 375.
- Sprinkle 1/4 cup of the gruyere cheese on the bottom of the tart, then spread the leeks and mushrooms over that.
- In a small bowl, hand beat the 5 eggs and the heavy cream until they are well-mixed.
- Add 1/2 cup of the grated cheese to the egg/cream mixture and stir in.
- Pour the egg/cream/cheese mixture over the other ingredients in the pastry shell. Ensure even distribution.
- Sprinkle the last 1/4 cup of the cheese over the top.
- Put your tart pan on a large cookie sheet and place in the oven. (The cookies sheet is there in case the egg mixture wells up and overflows during cooking).
- Cook for 35-40 minutes, until the egg mixture has set and the top is golden.