Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, leek and mushroom tart.. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. Remove from oven and spread with mushroom-leek mixture. Mix the bacon, leeks, and mushrooms together.
Leek and mushroom tart. is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Leek and mushroom tart. is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have leek and mushroom tart. using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Leek and mushroom tart.:
- Prepare 2 leeks sliced
- Make ready 500 grams sliced mushroom
- Prepare 1 cup milk
- Take 1 cup flour
- Prepare 2 tbsp olive oil
- Make ready 4 eggs
- Make ready 1 salt and pepper
Thaw the puff pastry at room temperature according to the package instructions. Cut the white parts off the bottom of the leeks. Slice into pieces and place in a strainer. Make sure to rinse them well in cool water.
Instructions to make Leek and mushroom tart.:
- Sautee leeks in a frying pan for a few minutes, add mushrooms and sautee until slightly golden.
- In a separate bowl mix together milk, flour, salt and pepper, olive oil and eggs.
- Add above mixture ti the sauteed leeks and mushrooms.
- Pour mixture into a slightly greased pie/tart dish and bake until golden brown.
- You may choose to sprinkle with fresh herbs like parsley , thyme or any other of your choice before serving.
This mushroom leek tart, made with mushrooms, leeks, Gruyere cheese, and puff pastry, is a simple appetizer or dinner party recipe. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. In a medium sauté pan, heat the olive oil. Add the mushrooms season with salt and cook until the mushrooms soften and most of the liquid has evaporated. Remove from the pan mix in the thyme and let cool to room.
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