Mushroom And Leek Tart With Puff Pastry
- May 27, 2022
A bit of heat brings out the best in them, and, when things get downright hot, they maintain their composure, refusing to dissolve into incoherent mush.They work graciously with almost any herb, are effusively complimentary to dairy, and are as comfortable with fancy pastry as they are with a casual slice of toast.–Charmian Christie.They prefer sandy soil and because of their growth pattern, they have lots of layers, nooks, and crannies where sand and grit hide.Dump all of the pieces into a baking dish or deep bowl full of cool water and swish around to dislodge all the grit.Scoop out those clean leek bits and place them on a paper towel to drain.Charmian Christie Prep 30 mins Cook 30 mins Total 1 hr Appetizers American 4 to 6 servings 555 kcal 4.95 / 18 votes Print Recipe Ingredients US Metric ▢ 1 sheet store-bought puff pastry preferably Dufour, defrosted according to package instructions.▢ 2 to 3 leeks white parts only, halved lengthwise and sliced into thin half-moons (about 2 cups).Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines.(Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. .
Mushroom and Leek Tart
A soft and buttery puff pastry crust makes this Mushroom and Leek Tart the easiest around!Rinse the white leek halves under running water, separately the layers to remove any sand or dirt.Leeks are farmed by pilling dirt and sand on top of the plant to try to have as much “white” area as possible. .
Thanks to packaged puff pastry, this fresh springtime tart is super simple to make.mushrooms (such as button), thickly sliced 1 large leek, white and light green parts only, sliced into rings (½-inch thick) 2 cloves garlic, chopped 2 tsp.chopped fresh thyme, plus more whole leaves for garnish Kosher salt and freshly ground black pepper all-purpose flour, for work surface 17 oz.Parmesan cheese, grated 1 large egg, beaten This ingredient shopping module is created and maintained by a third party, and imported onto this page.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .
Mushroom, Leek, Gouda Puff Pastry Tart
Leeks and mushrooms, some Gouda cheese and store bought frozen puff pastry for an easy, fast, no fuss, delicious supper.It is in one of those days that having some vegetables in the fridge and a sheet of puff pastry in the freezer is of the utmost importance.In our case, a combination of: "The Messy Baker" cookbook, leeks and mushrooms, some Gouda cheese and a store bought frozen puff pastry provided us an easy, fast, no-cutlery-no-fuss, delicious supper.But the recipe and the result were too good not to be shared and so you will forgive our very simple photos taken with artificial light (well, it was supper time).The desire to eat a still warm flakey gooey piece of tart prevailed on all the rest 😉 .The suggestion to let the mushroom mixture drain in a strainer is just because you don't want your tart to be soaked in juices; what you aim for is a light and flakey crust and a (still) juicy cheesy topping.I am thinking endless combinations: onions and peppers, zucchini and goat cheese, asparagus and eggs, roasted vegetables and capers, spinachs and feta.When the puff pastry was baking in the oven, you could see the edges puffing up, the vegetables and cheese stay nicely inside the marks, and the whole tart turn a beautiful golden color.thinly sliced leeks, white parts only 16 ounces cremini mushrooms, chopped.ground black pepper 3 ounces grated Gouda (or Gruyère) cheese Instructions Preheat the oven to 425° F. On a sheet of parchment paper, roll the puff pastry out to a 10" square.Using a sharp knife, gently score the pastry an inch inside the outer egde, being careful not to cut all the way through.In a large skillet over medium heat, melt the butter and the olive oil, then grate the garlic on a microplane into the pan.
Goat Cheese, Leek and Mushroom Tart
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Leek and Mushroom Quiche
Perfect for Breakfast, Lunch or a Light Dinner, this Leek and Mushroom Quiche is deliciously creamy, cheesy and packed with flavours.With its homemade Flakey Butter Pastry and a Mushroom and Leek Filling, this vegetarian quiche is great for any meal of the day!It is simply an awesome dish that is super versatile and that can be served for every meal of the day.Quiches are also the perfect meal prep recipe as it can be made in advance and ever frozen.A deliciously creamy and cheesy vegetarian filling baked inside a flakey homemade pastry.The mushrooms and leeks work so well together too, bringing a light yet flavourful taste that is hard to resist!I highly recommend making the pastry in advance so it has time to rest in the fridge before baking.Once it has rested, line your Quiche Pan and dock the bottom of the pastry with a fork.Start preparing the Quiche Filling: in a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs (or fresh chopped herbs if preferred!).Cook in a pan with the Olive Oil and Minced Garlic on medium heat for 5 to 10 minutes, or until the leeks start to become soft and translucent.Once the oven is at the right temperature, blind bake the pastry for about 15 minutes or until the bottom feels dry to the touch.Place the cooked Leeks and sliced Mushrooms on the bottom of the partially baked Pastry, alternating between the two to create evenly distributed layers.Optional: place the Mushrooms, Leeks and Cheese you had set aside over the the quiche to finish it.When filling the Quiche, keep some Cheese, Mushrooms and sliced Leeks to finish the tart.If the quiche looks like it is starting to burn before the filling has set, cover it with aluminium foil and continue to bake as indicated.Storing the Quiche This Leek and Mushroom Pie can be served straight away, or kept in the fridge for up to 2 days.Make sure to cover the quiche with plastic wrap or aluminium foil so that it does not absorb any odours from the fridge.Yes, you can absolutely make this Mushroom and Leek Quicheahead and store it in the fridge for up to 2 days before serving it.Individual slices can also be reheated in the microwave, but it will tend to make the shortcrust pastry a bit soggy. .
Florence Fabricant's Leek, Mushroom and Goat Cheese Tart
I don't really know why - after all, I like vegetables and tarts and goat cheese - but perhaps I judged too quickly that the combination of all three would be fussy and twee and not really my kind of thing.And then, a few months later, Hannah announced she was closing up her food blog to continue elsewhere and told me that if I hadn't already made the tart, I should get to it.So, I made my way through the Internets, googling left and right to find the archived recipe.Because, dear readers, I'm pleased to say that we've got another winner here, another one for the laminated files, the Hall of Fame.Crisp, buttery pastry encasing a sweet and mellow filling of sauteed vegetables, topped with tangy, crumbled goat cheese - I mean, it really is as good as it sounds.I'd never used any before (ridiculous, I know) and found myself a bit intimidated by the prospect of pate feuilletee in my very own house.Trust me) before halving the defrosted puff pastry and rolling each piece out into a long rectangle (I halved in the wrong direction which proves that my recipe-reading skills are for naught, or that a monkey could do this better than me).You have to trim the edges and then form a little border and glaze it with an egg wash, which sounds irritating, but is finished quite quickly and the benefit is that your tart puffs up in all the right places and just looks so professionally appealing.The pastry gets baked empty the first time, is filled with a goat-cheese-and-egg mixture for the second baking and then receives the topping of sauteed vegetables and goat cheese for the third pass in the oven under the broiler for a final, burnished touch.2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully.Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.Combine fennel mixture with mushrooms and saute together briefly; season with salt and pepper.Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles.Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired).Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth.Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. .
Leek, Fennel and Mushroom Galette Recipe on Food52
WHY WE LOVE IT: This galette has enough wintry vegetables tucked inside to justify eating pastry for dinner.With a zippy, brightly dressed salad and a glass of wine, we can see ourselves savoring this long after the snow starts to melt. .