Mushroom & Leek Tarts Recipe

Name: Mushroom & Leek Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; coarse salt and pepper; 2 3/4 sticks butter, chilled; 6 tablespoons ice water; 2 pounds mixed mushrooms - stemmed, cleaned and thinly sliced; 2 large leeks, thinly sliced into rounds; 16 ounces goat cheese, at room temperature; 1/4 cup milk; 2 egggs; 1/4 cup chopped flat-leaf parsley; 1 tablespoon chopped fresh thyme

Servings: persons

3 cups flour
coarse salt and pepper
2 3/4 sticks butter, chilled
6 tablespoons ice water
2 pounds mixed mushrooms - stemmed, cleaned and thinly sliced
2 large leeks, thinly sliced into rounds
16 ounces goat cheese, at room temperature
1/4 cup milk
2 egggs
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme

1
in a food processor, pulse the flour and 1 tsp. salt to combine. Cut 2 sticks butter into small cubes. Add to the flour and pulse until pea-size pieces form. Drizzle in the ice water; process just until the dough starts to form a ball on the blade. Knead briefly to blend. Halve the dough; pat into 2 disks.
2
Preheat the oven to 425 degrees . on a floured surface, roll out each dough half into a large rectangle or circle. Transfer to two 5-by-14-inch rectangular or 9-inch round tart pans; press in evenly. Prick the dough all over with a fork; refrigerate for 10 minutes. Cover the dough with parchment and fill with pie weights. Bake for 10 minutes. Remove the parchment and pie weights; reduce the oven to 375 degrees . Bake until golden, 15 to 18 minutes. Transfer the crust to a rack to cool completely.
3
in a large skillet, melt 2 tbsp. butter over medium-high heat. Add half of the mushrooms and cook until most of their liquid has evaporated and the mushrooms are soft and brown, about 10 minutes; season and transfer to a bowl. Repeat with 2 tbsp. more butter and the remaining mushrooms. Melt the remaining 2 tbsp. butter in the skillet. Add the leeks and cook until softened and just barely browned, 6 to 8 minutes; season.
4
in a small bowl, whisk the goat cheese, milk, eggs and a generous pinch of pepper. Divide the goat cheese mixture between the crusts; spread to cover. Divide the leeks between the tarts, sprinkling evenly on top of the cheese. Cover with the mushrooms. Return the tarts to the oven; bake just until the cheese mixture sets, about 15 minutes.
5
Sprinkle the tarts with parsley and thyme. Serve within 3 hours.

1480

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups flour, coarse salt and pepper, 2 3/4 sticks butter, chilled, 6 tablespoons ice water, and more.

Yes, Mushroom & Leek Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom & Leek Tarts

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