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.
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.
Serves 4 · Preparation: 25 min · Cooking: 45 min · Resting: 10 min
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. The pastry’s product label provides information about other allergens.
Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.