Leek and Mushroom Tart



1 sheet of puff pastry, thawed per package directions

2 tablespoons olive oil

3 to 4 large leeks (about 2 pounds), white and pale green parts sliced thin and rinsed well

1 pound mixed mushrooms, sliced

Salt and freshly ground pepper

2 eggs, lightly beaten

1/2 cup heavy cream

2 teaspoons chopped fresh thyme leaves

1 cup grated Gruyere or Swiss cheese, divided


  1. Preheat oven to 425 degrees F.
  2. Roll out pastry dough on floured parchment paper to fit 11-inch tart pan. Press dough into pan and trim excess. Place pan in freezer to chill until ready to use.
  3. Add oil to large skillet or sauté pan over medium-high heat. Sauté leeks until softened, about 5 to 7 minutes, adding a splash of water if the pan becomes dry.
  4. Add mushrooms and continue sautéing until they have reduced in volume by half, about 7 to 8 minutes. Season with salt and pepper to taste. Set aside.
  5. In a large bowl, combine eggs, cream, thyme and 3/4 cup of cheese and mix well. Season with salt and pepper to taste. Stir in leek and mushroom mixture.
  6. Pour into prepared pan, top with remaining cheese and bake for 30 to 35 minutes until golden. Serve immediately.


EQUIPMENT NEEDED:   cutting boards                  Sharp knives                   Measuring cups/wet & dry

Large skillet                     Heat resistant spatula              Rolling pin              Tart pan

Mushroom brush for cleaning mushrooms