Wild Mushroom, Leek and Cheese Tart

Back

Back

Ingredients:
Crust
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup (1 stick) chilled, unsalted butter, cut into large pieces
3 to 4 Tbs. cold water

Filling
2 Tbs. unsalted butter
2 leeks, washed, thinly sliced (white and green parts)
3 to 6 ounces fresh wild mushrooms, chopped (i.e. oyster, chanterelle, shitake or cremini)
2 large garlic cloves, minced
Salt and pepper to taste
3 ounces sharp white cheddar cheese, grated

Preparation:
Crust
Using steel blade in food processor, pulse flour, salt and butter until mixture resembles cornmeal (do not over process or pastry will be tough). Add water a little at a time, processing until blended; do not let mixture form ball. Stop and feel dough (taking care not to touch blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing just an instant after each addition. Turn out on large sheet of plastic wrap. With floured hands, pat into smooth disk and cover with second sheet of plastic wrap. Use rolling pin to roll out dough. Place in 11-inch tart pan (or individual pans) with removable bottom; trim any dough hanging over rim of pan. Using tines of fork, poke holes at 1 to 2 inch intervals in dough. Chill 30 minutes.

Preheat oven to 375°. Bake crust until lightly browned, about 15 to 20 minutes.

Filling
Melt butter in heavy, large skillet over medium heat. Add leeks and mushrooms; cook until vegetables are tender and just beginning to color, about 10 minutes. Add garlic and cook 1 minute. Season with salt and pepper. Cool. Mix in cheese and set aside.

If crust has formed bubble-like areas, poke those with fork and carefully flatten with back of fork. Add filling.

Bake until filling is piping hot and crust is deep golden brown. Let rest 5 to 10 minutes.

Serving Suggestion:
Cut into wedges and serve with a crisp white wine.