Leek and mushroom tart

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Tart Crust
  • All-purpose flour : 1/4 cups
  • Unsalted butter (cold and cut into small pieces) : 1/2 cup
  • Salt : 1/2 tsp
  • Ice water : 3 tbsp
• Filling
  • Leeks (white and light green parts only, sliced) : 2 medium
  • Mushrooms (sliced) : 8 oz
  • Olive oil : 2 tbsp
  • Garlic (minced) : 2 cloves
  • Salt : 1/2 tsp
  • Black pepper : 1/4 tsp
  • Thyme : 1/2 tsp
  • Heavy cream : 1/2 cup
  • Eggs : 2 large
  • Gruyere cheese (grated) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Tart Crust
• Preheat the oven to 375°F (190°C).
• In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
• On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan.
• Transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
• Place a piece of parchment paper over the dough and fill it with pie weights or dried beans.
• Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until golden brown. Set aside.
• Filling
• In a large skillet, heat the olive oil over medium heat.
• Add the leeks and mushrooms to the skillet and cook until softened, about 5 minutes.
• Add the minced garlic, salt, black pepper, and thyme. Cook for another 2 minutes.
• In a separate bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
• Spread the leek and mushroom mixture evenly over the tart crust.
• Pour the cream and egg mixture over the vegetables.
• Sprinkle the grated Gruyere cheese on top.
• Bake the tart in the preheated oven for 30 minutes, or until the filling is set and the top is golden brown.
• Allow the tart to cool for a few minutes before serving.

Tips

• You can make the tart crust ahead of time and refrigerate it until ready to use.
• Feel free to substitute the Gruyere cheese with another type of cheese, such as cheddar or Swiss.

Information

• This leek and mushroom tart is a great option for brunch, lunch, or a light dinner.
• Serve it warm or at room temperature with a side salad for a complete meal.