LEEK AND CHANTERELLE TART
This recipe includes an easy salt-and-pepper crust. If you choose to use a frozen crust make sure it does not include sugar. You can also substitute button or crimini mushrooms for the chanterelles.
Provided by cookiedog
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
- Preheat oven to 375. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90 degrees between each roll, into a 12 inch circle.
- Place rolled-out dough in a 9 1/2 inches tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
- Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
- Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
- Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 390.5, Fat 28.4, SaturatedFat 17.4, Cholesterol 81, Sodium 600.5, Carbohydrate 25.2, Fiber 2.2, Sugar 3.1, Protein 10.9
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OLa Tife
[email protected]I'm not a big fan of leeks, but I loved this tart! The chanterelles really balance out the flavor of the leeks. I will definitely be making this again.
Asif Siyal
[email protected]This tart is so versatile! You can use any type of mushrooms you like, and you can even add some chopped bacon or ham. I love that it's a great way to use up leftover vegetables.
Nakacwa Hajjarah
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the tart turned out great! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Donald Fraser
[email protected]I made this tart for a potluck and it was a hit! Everyone loved it. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
MDkawm Mia
[email protected]This tart was a bit more work than I expected, but it was worth it! The filling was creamy and flavorful, and the crust was flaky and buttery. I loved the combination of flavors and textures. I will definitely be making this again.
Cabdulaahi ibraahim
[email protected]I made this tart for a dinner party and it was a huge success! Everyone loved it. The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
Adam Pallangyo decor
[email protected]This leek and chanterelle tart was so delicious! The filling was rich and creamy, and the crust was flaky and buttery. I loved the combination of flavors and textures. I will definitely be making this again.
Mahmoud Ahmed
[email protected]I'm not usually a fan of leeks, but this tart changed my mind. The leeks and chanterelles were cooked to perfection, and the sauce was creamy and flavorful. The crust was also very good. I would definitely recommend this recipe.
So Said jani
[email protected]This tart was a hit with my family! Everyone loved the combination of the leeks and chanterelles, and the crust was perfectly flaky. I will definitely be making this again soon.
Mis Parul
[email protected]Wow! I just made this leek and chanterelle tart and it turned out amazing! The combination of the leeks and chanterelles was perfect, and the sauce was so creamy and flavorful. The crust was nice and flaky too. I will definitely be making this again.
kopa
[email protected]This leek and chanterelle tart was a delightful culinary experience. The flavors of the leeks and chanterelles blended perfectly, and the creamy sauce added a touch of richness that elevated the dish to new heights. The crust was flaky and golden bro