leek and mushroom tart.
Have you ever had one of those weeks that you wish you could just wish away?
This was one of those weeks…colds, teething, ear infections, urgent care, antibiotics, late nights, incessant crying. And worst of all it’s one of the most important and magical weeks of the year.
And yes, to answer your question, I need some lessons in the tart crust-making department. Nothing but the real thing here.
Caramelized leeks set the stage for this mouthwatering tart, perfect for breakfast, lunch, brunch or dinner. You could pretty much serve this any time of day (well except maybe in the middle of the night. But if you do pull the trigger on the late night action, give me a call since I’m spending so much time up in the middle of the night these days I’m working up an appetite. We can be friends.).
See you at 2am.
Leek and Mushroom Tart
(serves 10, adapted from Smitten Kitchen)
What You’ll Need:
For the crust:
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 to 3 tablespoons ice water
For the tart:
3 to 4 leeks, white part only, sliced
1/2 cup water
3 tablespoons butter
8-10 large white mushrooms, sliced
1 tablespoon brandy
1 1/2 cups whole milk
An 8-inch partially-cooked pastry shell on a baking sheet
1/4 cup grated Swiss cheese
1 tablespoon butter cut into pea-sized dots
For the crust:
Preheat oven to 400F.
Combine flour, salt and sugar in a food processor. Add butter and process until the mixture looks like coarse meal – about 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; don’t overprocess. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. You can also freeze the dough at this point.
Roll out the dough into a circle about 1-2 inches wider in diameter than your 8-inch tart pan. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Cut excess dough from the top to make the crust even with the pan.
Use a fork to prick the bottom of the dough, then line the pastry with foil and fill it with pie weights, uncooked rice or beans and bake in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. At this point the crust will just start to change color.
For the tart:
Preheat oven to 375F.
Boil the leeks over medium-high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and cook for 20 to 30 minutes until leeks are very tender. Put them aside.
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and brandy. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Beat the eggs, milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into pastry shell. Spread on the cheese and distribute to the butter over it. Bake 25-30 minutes or until top is golden brown.
TOTAL: $6.90 or $.69 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
255 calories per serving
17 grams of fat
1 grams protein
1 gram fiber
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