Mushroom and leek tart with thyme
Cook off most of the mushroom moisture first so the pastry stays crisp. Then the filling only needs to set.
Editorial team Holland Magazine ·
This savoury tart is our own combination of mushrooms, leek and thyme. It has not been test-cooked; check that the egg filling is set.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
24 cm tart tin, baking paper, baking beans, frying pan, bowl
Ingredients
- 230 g ready-made savoury pastry
- 300 g mushrooms
- 200 g cleaned leek
- 1 tablespoon rapeseed oil
- 3 medium eggs
- 150 ml cooking cream
- 1 teaspoon thyme leaves
- 1 g salt
- 0.5 g ground black pepper
Method
- Heat the oven to 190 °C. Line the tin with pastry and prick the base. Cover with baking paper and baking beans. Blind-bake for 10 minutes, remove the paper and beans, then bake for another 5 minutes.
- Slice the mushrooms and the thoroughly washed leek. Fry the mushrooms in the oil over medium-high heat for about 8 minutes, until most visible moisture has evaporated. Add the leek and cook for another 5 minutes. Let cool briefly.
- Whisk the eggs, cream, thyme, salt and pepper. Spread the vegetables over the pastry base and pour the egg mixture over them.
- Bake for about 30 minutes, until the centre is firm and no longer ripples like a liquid. Cover an overly dark edge loosely. Leave the tart for 10 minutes before slicing.
Storage
Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.
Allergens
Contains wheat (gluten), egg and milk. Check the pastry for other allergens.
Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.