Local Leek Tart
- 30m Prep Time
- 45m Cook Time
- 1h 25mReady In
A savory tart made with leeks, goat cheese, and mushrooms on a puff pastry crust. Perfect for a fall dinner or as a main course.
Ingredients
- 44.4 ml olive oil divided
- 1.36 kg leeks cleaned, white parts and 1 inch of pale green parts, thinly sliced
- 9.86 ml fresh thyme leaves
- 118 ml chicken stock
- 4.93 ml salt divided
- 3.7 ml freshly ground pepper divided
- 78.1 ml crème fraîche
- 85 g soft herbed goat cheese crumbled
- 227 g mushrooms brushed clean and coarsely chopped
- all-purpose flour for dusting
- 1 puff pastry thawed if frozen
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 112 mg
- Iron: 4.41 mg
- Magnesium: 52.2 mg
- Phosphorus: 119 mg
- Potassium: 396 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml fresh thyme leaves
- 118 ml chicken stock
- 78.1 ml crème fraîche
Prepare
- 44.4 ml olive oil, divided
- 1.36 kg leeks, cleaned, white parts and 1 inch of pale green parts, thinly sliced
- 4.93 ml salt, divided
- 3.7 ml freshly ground pepper, divided
- 85 g soft herbed goat cheese, crumbled
- 227 g mushrooms, brushed clean and coarsely chopped
- all-purpose flour, for dusting
- 1 puff pastry, thawed if frozen
Let's Cook
-
Step 1.
In a sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the sliced leeks and sauté until translucent, 4 to 5 minutes.
-
Step 2.
Add the fresh thyme leaves, chicken stock (or vegetable stock), ½ teaspoon salt, and ½ teaspoon pepper to the leeks. Reduce the heat to low, cover, and simmer until the leeks are nearly tender, about 15 minutes.
-
Step 3.
Uncover the leeks and cook over low heat, stirring occasionally and being careful not to let them brown, until almost all the liquid has evaporated, about 15 minutes more.
-
Step 4.
Transfer the cooked leeks to a bowl. Stir in the crème fraîche and crumbled soft herbed goat cheese until well mixed. Set aside.
-
Step 5.
In another pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the chopped mushrooms, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes. Remove from heat and set aside.
-
Step 6.
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
-
Step 7.
On a floured work surface, roll out the thawed puff pastry sheet to a 10-by-12-inch rectangle about ⅛ inch thick. Transfer the dough to the prepared baking sheet.
-
Step 8.
Spread the leek mixture evenly over the puff pastry, leaving a 1-inch border around the edges. Fold the edges of the dough over the filling to create a free-form tart.
-
Step 9.
Bake the tart until the crust puffs and both the crust and leeks are golden, about 15 minutes. Then scatter the sautéed mushrooms over the leeks and bake for 5 minutes more.
-
Step 10.
Let the tart stand for 5 to 10 minutes. Cut into squares and serve warm.