I have decided February is the month of the leek (find out what I’m talking about here). Available over the autumn and winter, leeks usually come into season about September and it’s fairly easy to find locally grown leeks. They are a real staple in Scottish cuisine often found in soups or stews. Usually I use leeks as a replacement of onions but i wanted my leek recipes to try make them the star of the show.
This leek and mushroom tart is really tasted and so easy to prepare. As you need to let it chill before slicing you can make it in advance. Any leftovers are also great for lunch the next day. Don’t you just love meals like that?
This tart uses a savoury shortcrust pastry. Shortcrust pastry is one of the only pastries I will make myself, it’s definitely one of the easier pastries and it a great recipe to have under your belt. If you don’t fancy making it, buy some frozen pastry and use that instead.
For the mushrooms, use some with lots of flavour. I like brown mushrooms such as chestnut, portobello or shiitake. Or try a mixture of several kinds.
- 140 grams cold butter
- 280 grams plain flour
- 8 tablespoons cold water
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 leeks, chopped
- 400 grams mushrooms, chopped
- 2 eggs
- 125ml milk or double cream
- 50 grams goats cheese
- If using a food processor add in the flour and cold butter. Pulse until fine breadcrumbs then slowly add the water until a dough forms. If using your hands add the flour into a bowl with with butter, rub between your finger tips until fine breadcrumbs, add the water until dough.
- Tip onto a floured surface and needed into a bowl. You don't want to overwork the dough too much. Wrap in cling film and chill for at least half an hour.
- Butter a 10 inch or 25cm tart tin. Once chilled roll out on a floured work surface until it's about as thick as a £1 coin. Place into your tart tin and using a scrap piece of dough, push into the corners. Trim of any excess but leave enough to fold over the edges of the tart tin. This helps keep the pastry from shrinking in the oven. Place in the fridge to chill for at least half an hour.
- While the tart is chilling, make the filling. Add the chopped leeks to a large pan with melted butter and oil and cook on a low heat for 5-10 minutes. Add in the chopped mushrooms and cook for a further 5-10 minutes. Turn the heat up if you find there is too much liquid. Season with some pepper, avoid salt as it will cause the mushrooms to lose more moisture. Once cooked turn off the heat, stir in the goats cheese and leave to cool.
- Preheat the oven to 180 degrees Celsius. Take the tart out of the fridge and prick the base with a fork. Cover with baking paper or foil and fill with baking beans. Blind bake in the oven for 20 minutes. Then remove the foil and beans and bake for a further 5-10 minutes. If you don't have baking beans use dried beans or rice. Trim the edges of the pastry.
- In a bowl beat the eggs and the milk. Season with salt and pepper. Tip into the cooked tart case and place back in the oven for 20-25 minutes until the filling has set.
- Leave to cool completely in the tart case before serving.