Leek-and-Chanterelle Tart

Name: Leek-and-Chanterelle Tart
Ingredients: 1 refrigerated or frozen-and-thawed puff pastry sheet; 1 refrigerated or frozen-and-thawed puff pastry sheet; All-purpose flour; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted or salted butter; 1 tablespoon unsalted or salted butter; ⅛ teaspoon crushed red pepper flakes; 1 large leek, white and light-green parts only, thinly sliced; 10 to 12 ounces chanterelle or shiitake mushrooms, sliced; 10 to 12 ounces chanterelle or shiitake mushrooms, sliced; 2 garlic cloves, minced; 2 tablespoons fresh thyme leaves; ½ teaspoon fine sea salt; ¼ teaspoon coarsely ground black pepper; 2 large eggs; ½ cup heavy whipping cream; ½ cup (2 ounces) shredded Fontina or Gruyère cheese; ½ cup (2 ounces) shredded Fontina or Gruyère cheese

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

The pastry is blind baked to ensure a crisp, golden base that complements the savory topping.

Ingredients

1 refrigerated or frozen-and-thawed puff pastry sheet
All-purpose flour
1 tablespoon extra-virgin olive oil

Starter
Pastry
Vegetarian

Method

Preheat oven to 375°. Cut an 11-inch circle out of parchment paper and line an 11-inch tart pan.

Roll out pastry onto a lightly floured surface to fit the inside of the tart pan, trimming and patching edges, if necessary. Prick pastry with a fork.