This Leek, Mushroom and Goat Cheese Tart is perfect for Fall Gatherings.
I’ve been dreaming up plans for a few festive weekends. That’s when this Leek, Mushroom and Goat Cheese Tart came to mind and of course I thought you might like it too.
In France these tarts are typically served as an aperitif but I also enjoy them for light meals with a seasonal salad.
The idea is to sauté a few (or just one) vegetables and fold them into a goat cheese and crème fraîche mixture to create a filling. Once you have the filling you simply spread it over puff pastry or flatbread and bake for 15 minutes. Take the tart out and layer with a topping and put it back in the oven and bake for another 5 minutes.
Leek, Mushroom, and Goat Cheese Tart
Serves about 8 people
3 Tablespoons of unsalted butter
3 leeks sliced thinly (slice the white part and only up to the light green part)
1 bay Leaf
1/2 cup of chicken stock
2 teaspoons of salt
1/3 cup or 80 grams of crème fraîche
3 oz or 90 grams of Goat Cheese
1/2 lb or 250 grams of mushrooms (you can mix them: oyster, chanterelle, and cremini) cleaned and chopped
All-purpose flour for dusting
1 sheet of puff pastry, thawed if frozen
Preheat the oven to 400F (200C)
1. In a pan over medium heat sauté 2 tablespoons of butter.
2. Add the leeks, sauté for about 4 minutes.
3. Add the bay leaf, chicken stock, and 1 teaspoon of salt.
4. Let the mixture simmer until leeks are translucent, about 15 minutes.
5. Transfer the mixture to a bowl and discard the bay leaf.
6. In another pan melt the 1 tablespoon of butter, add the mushrooms and 1 teaspoon of salt and sauté for about 4 minutes.
7. Line a large baking sheet with parchment paper for baking.
8. On a floured surface roll out the puff pastry dough flattening it out into a rectangle (10 x 12) to match your baking sheet or pan.
9. Place the dough onto the baking sheet.
10. Spread the leek and cheese mixture onto the dough leaving 1 inch around the edge.
11. Take the corners and pinch them together to make a point that stands up, then fold over the sides between the points to create the edge.
12. Bake until the crust puffs up and everything looks golden, about 15 minutes.
13. Take the tart out and layer the mushrooms over the leek and cheese mixture.
14. Bake for another 5 minutes.
15. Let it stand for a few minutes before cutting to serve.