It’s a fancy quiche…

Made with a simple (but delicious) homemade buttery pastry that practically makes itself in the food processor…

You can use any mushrooms you like…

I could eat caramelised leeks on their own, straight of the pan…

And all the sauteed mushrooms… and don’t even get me started on CHEESE 🙂

I live in a house full of dudes and they cleaned this tart up in no time.  That whole thing about real men not eating quiche, meh!

Leek and Mushroom Tart

For the Pastry:

  • 1 1/4 cup plain flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon caster sugar
  • 115g cold unsalted butter
  • 2 – 3 tablespoons ice water

For the Filling:

  • 2 leeks, washed and sliced into 1cm discs
  • 250g mixed mushrooms (I used King mushrooms, shitake, enoki and shemeji)
  • 2 teaspoons olive oil
  • 3 eggs
  • 1 cup milk
  • 1/2 cup cream
  • 1/4 cup grated comte cheese (or your favourite melting cheese)
  • Spigs of dill
  • Sea salt flakes and freshly ground black pepper

Make the Pastry:

  1. Put the flour, salt, sugar and butter into the bowl of a food processor and blitz until it resembles fine breadcrumbs. Add enough water to bring the dough together. Turn the dough out  ontol a lightly floured board and form it into a ball. Press it into a flat disc and cover with plastic wrap. Chill for at least an hour in the refrigerator.
  2. Once chilled, roll the pastry out on a lightly flour board to a 5mm thick rectangle. Line a shallow 19cm x 25cm (or similar) baking pan with baking paper, then press the pastry into the base and sides of the pan and prick the base a few times with the tines or a fork (this will stop the pastry from puffing up too much). Chill the tart shell in the refrigerator for another 30 minutes.
  3. Preheat the oven to 180C.
  4. Line the pastry with baking paper, fill with baking weights and bake for about 10 minutes. Remove the weights and paper and bake for a further 5 minutes or so until the pastry is dry and starting to go golden. Remove from the oven and set aside.

Make the Filling:

  1. Slice the mushrooms in half/quarters if they are large. Heat 1 tablespoon of the oil in a frying pan and fry the mushrooms until golden. Remove them from the pan using a slotted spoon and leave them to drain on some kitchen towel.
  2. Heat the remaining tablespoon of oil in the same frying pan and fry the leeks until starting to soften and go golden on each side. Remove them from the pan using a slotted spoon and leave them to drain on some kitchen towel.
  3. In a bowl or large jug, whisk the eggs, milk and cream together until combined. Add the cheese and stir to mix. Season with salt and pepper to taste.

Assemble the Tart:

  1. Carefully pour the egg mixture into the shell. Bake for about 10 minutes, or until the custard is just starting to set. Place the mushrooms and leeks evenly (or artfully, whatevs) into the custard and adorn with dill sprigs. Bake for a further 15 – 20 minutes until the filling is set. Serve warm.

adapted from here