Mushroom and Leek Tart

 

I am making the beginnings of this delicious mushroom and leek tart today because I have both leeks and mushrooms that need to be used. I'll cook these two ingredients and then freeze it and make the tart when company comes. Because it is company worthy. Warning: Must like sharp cheese. I think I used gorgonzola when I made this. This recipe is adapted from Olivemagazine.com. 

Ingredients

1 pie crust

2 Tbsp. butter

2 leeks (or one large, use your judgment)

1 1/2 cups chopped mushrooms

1/4 crumbled blue or stilton or gorgonzola cheese. Technically, it calls for 5 oz., so go heavy.

1 cup double cream. Or if you're like me, 1 cup of something liquid and white that's come out of your refrigerator.

3 eggs beaten

Directions

1. Heat the oven to 400 degrees. 

2. Put the pie crust in a quiche dish. Or the recipe says to use a tart tin with a removable base.

3. Prick the base all over with a fork, trim the edges flush with the tin and chill in the fridge for 30 minutes.

4. Cover pastry with a large circle of baking paper and fill the centre with baking beans or uncooked rice. Bake for 15 minutes, the remove the paper and beans and cook for a further 7-10 minutes, until very pale golden.  

5. Remove the pan from the oven and turn the heat down to 325 degrees.

6. In large frying pan melt the butter, add the leeks and a pinch of salt. Cover with a lid and cook on low-medium for 5 minutes. 

7. Remove the lid, turn the heat up, add mushrooms and cook briskly for a few minutes, stirring often. Season with salt and lots of black pepper.

8. Spoon leek mixture into quiche pan. Scatter cheese.  Beat the milk and eggs and pour in carefully. Bake for 45-55 minutes, until golden and just set. Cool before cutting.