Leek and Mushroom Tart

Guest post by Candida from On My Kitchen Counter.

During these cold, grey midwinter days with only a few hours of daylight, I often find myself in the mood to make something comforting, and usually from scratch. It’s a treat and an accomplishment all in one.

The nice thing about a savoury tart like this is that if you’re not as inclined to make shortcrust pastry as I am, you can just buy some and roll it out. I would still suggest blind baking it to help avoid the dreaded soggy bottom.

This goes well alongside a crisp rocket salad, steamed garlicky kale or a vegetable soup.

Serves: 4-6

Equipment:

  • 25cm tart tin
  • Food processor or your fingers and a spoon

Shortcrust Pastry Ingredients: 

(You can make the shortcrust pastry dough a day ahead of time)

  • 160g/ 5oz plain flour
  • 113g/4oz cold (or frozen) butter, cut into cubes
  • 1 tsp salt
  • 3-4 tablespoons of ice cold water

Method:

  1. Combine flour, salt and butter. If using a food processor, pulse 6-10 times in food processor until butter pieces are about pea-sized. If you’re not, you can rub the flour and butter together with your fingers.
  2. Add 2 tbsp of ice cold water, pulse. If you pinch the dough and it doesn’t stick together, add more water, 1 tbsp at a time, pulsing in between. Don’t let it get wet and gloopy or the dough won’t bake properly.
  3. Try the pinch test again. Stop as soon as the dough sticks together.
  4. Scoop out the dough and form it into a disk on a lightly floured workspace. Wrap it in cling film and stash it in the fridge for at least 30 minutes. You can do this a day ahead.
  5. Remove from the refrigerator and let it warm up for a few minutes. (If it’s too cold, it will crack when you roll it out.)
  6. Gently roll it out from the centre, turning occasionally. It should be wide enough to fit into your pastry case with a little extra coming over the edge.
  7. Fill your tart tin, gently pressing into the corners and against the edge of the tin.
  8. Trim the excess and save the trimmings in case you have any cracks that need patching after blind baking.
  9. Put the whole tin into the fridge for 30 minutes.
  10. Lay a piece of baking parchment on top of the crust and weigh it down with porcelain baking beans, loose dried beans, or coins.
  11. Bake it in the oven at 200C for 15 minutes or until it no longer looks raw, but isn’t browned. Carefully remove the parchment and your weights, then put it back into the oven for another 5-10 minutes. Check on it frequently, and when it’s just going golden, take it out. Let it cool enough that you can touch the tin without burning yourself.

Leek and Mushroom Filling Ingredients:

  • 1 small leek (about 200g)
  • 200g/7oz chestnut or portobello mushrooms
  • 100g/3.5oz  creme fraiche*
  • 100g/3.5oz Greek yogurt (I use full-fat)*
  • 30g/1oz butter, divided
  • 2 cloves garlic
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • optional: 50g/2oz goat cheese, crumbled
  • 1 tsp salt
  • black pepper
  • 15g/0.5oz fresh parsley, leaves and stems

*You can also just use 200g/7oz of crème fraiche for a more decadent tart. I haven’t tried making a tart using only yogurt, but I’ve seen recipes online so it could be worth a try.

Method:

  1. Slice the leek in half lengthwise, then chop crosswise. Slice the mushrooms. Mince garlic. Finely chop the parsley stems and chop the leaves.
  2. Over low heat, melt the butter until it bubbles. Add in leeks and cook until soft. Stir frequently so the leeks don’t burn. Once the leeks are soft, add in garlic, sliced mushrooms, parsley stems and salt. Turn the heat up to medium and cook until the mushrooms lose most of their moisture.
  3. Set the mushroom mix aside until it cools.
  4. In a medium bowl, combine yogurt, creme fraiche, eggs, black pepper and parsley leaves. Stir to combine. Add in the mushroom mix and stir gently until well combined.
  5. Pour into the pastry case and smooth it out so it’s even. If you’re using it, dot goat cheese all over the top.
  6. In a 180C oven, cook until just golden, 20-30 mins (depending on your oven). It will rise some, but once it’s out it will settle back down.
  7. Wait for it to be cool enough to touch, and remove from tart tin. Cut and serve!

 

You can find more of Candida’s delicious recipes both over on her fabulous blog: On My Kitchen Counter.

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