Trompette and Leek Tart

Name: Trompette and Leek Tart
Yield: Serves 10–12
Cuisine: Asia
Ingredients: 2 banana shallots or 3–4 ordinary shallots, halved and sliced into half moons; 500 ml (18 oz) crème fraîche; 2 garlic cloves, finely chopped; good slosh of white wine; 225 g (8 oz) plain flour, plus more for dusting; 115 g (4 oz) chilled butter; 4 eggs; salt and black pepper; 2 small leeks, halved lengthwise and then sliced across into half moons; few sprigs of thyme, leaves stripped and finely chopped; 250 ml (9 fl oz) double cream; 30 g (1¼ oz) butter; salt and black pepper, to taste; sprinkling of chopped thyme; 55 g (2 oz) trompettes-des-morts mushrooms

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is yet another dish we put together for our fungi or mushroom fest. We wanted to ensure our menus remained balanced – with lots of mushroom flavour but without the feeling of too much mushroom.

Ingredients

30 g (1¼ oz) butter
55 g (2

Asia
Pastry
Starter
Vegetarian
Mediterranean

Method

For the pastry, sift the flour into a bowl, grate in the butter, then rub it in until it resembles fine breadcrumbs. Add the thyme, salt and pepper then, using a round-bladed knife, cut in enough cold water for it to bind into balls. Gather these into one ball and leave to rest for 20 minutes.
On a well-floured surface, roll the dough out into a round large enough