Easy Mushroom and Leek Tart

To celebrate the end of a long and dreary Toronto winter, I was recently inspired to make this Easy Mushroom and Leek Tart, which is perfect for a weekend brunch, dinner, light lunch or snack. If it is still a bit chilly where you are, perhaps this tart will encourage Mother Nature to warm things up.

Look for prepared puff pastry in the freezer section of your grocery store. It does need to thaw before you use it, so leave it in the refrigerator overnight or on the counter for about 30 minutes before you want to make this recipe.

Easy Mushroom and Leek Tart

 

Here’s what you’ll need:

Makes 4 to 8 servings (two tarts).

2 tbsp butter
3 cloves garlic, minced
2 leeks, halved lengthwise and sliced
1/4 tsp each salt and pepper
8 oz (227 g) sliced mixed mushrooms, such as cremini, oyster and/or shitake
2 tsp chopped fresh thyme
1 package (397 g) frozen puff pastry, thawed
4 tsp milk
2 tbsp Dijon mustard
1/2 cup grated Gruyère cheese

In a nonstick skillet, melt 1 tbsp of the butter over medium heat; add garlic and cook, stirring, until fragrant, about 1 minute. Add leeks and half each of the salt and pepper; cook, stirring, until softened, about 6 minutes. Remove from skillet and set aside.

In same skillet, melt remaining butter. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and liquid has evaporated, about 5 minutes. Stir together with leeks.

On lightly floured surface, roll out 1 square of puff pastry to 8- x 12-inch (20 x 30 cm) rectangle; using ruler as guide, cut a 1/2-inch (1 cm) strip off each side of the rectangle. Set aside. Place rectangle on parchment paper–lined baking sheet. Brush edges with 1 tsp of the milk in border around pastry; arrange reserved strips on top, overlapping to fit. Brush top of strips with 1 tsp milk. Spread half of the mustard on base of pastry; top with half each of the mushroom mixture and Gruyère cheese.

Repeat with remaining pastry, milk, mustard, mushroom mixture and cheese.

Bake tarts in 400°F (200°C) oven until pastry is crisp and golden brown, about 25 minutes. Let cool slightly. Cut each tart into 4 pieces.

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