- Yield: 1 half-sheet pan
Mushroom and Leek Tart
Recipe courtesy of Kat Arredondo, Pastry Chef, Greystone Golf & Country Club (Birmingham, Ala.)
Ingredients
- Ingredients for savory pie crust:
- all-purpose flour - 4 cups
- sugar - 1/4 cup
- salt - 2 tsp.
- butter - 12 oz., cold, cut into small cubes
- ice cold water - 2/3 cup
- egg white - 1 ea. (for sealing the crust)
- Ingredients for mushroom leek filling:
- butter - 2 Tbsp.
- leek - 1 ea., large, white and green part sliced into small half-moons
- mixed mushrooms - 2 cups, sliced (baby bellas and buttons or whatever preferred)
- parmesan cheese - 2 cups, shredded
- salt - 1 Tbsp.
- ground pepper - 2 tsp.
- fresh thyme - 2 Tbsps.
- eggs - 11 ea.
- heavy cream - 1 quart
- nutmeg - pinch
Instructions
Procedure for savory pie crust:
- Place flour, sugar, salt, and butter in mixer with paddle and mix until butter is pea size (Chef’s note: can also use a food processor).
- Slowly pour ice cold water into the bowl while the mixer is running. Once mixture starts to come together, turn off. (Chef’s note: Be careful not to over mix the crust, or it will be tough instead of flakey.)
- Lay out plastic wrap and place crumbly crust on it. Wrap up completely and press down to compact and form a small rectangle shape.
- Place in the refrigerator for at least 2 hours before rolling (overnight for best results).
- Once set, allow to temper on the counter for 15 - 20 minutes. On a floured surface, roll out with a rolling pin to about ¼ inch thickness in a rectangle shape.
- Place parchment paper in half pan. Lift the edge of the dough and wrap loosely around the rolling pin.
- Gently press into the pan, cutting off excess but be sure to allow the crust to come up the sides of the pan. Chill before baking.
- Once chilled, using a full sheet of parchment paper, place on top of crust and fill with blind baking beans or weights. Par bake at 400°F for roughly 15 minutes until it looks dry and slight browning occurs.
- Before pulling from the oven, take egg white and 1 tsp. water and mix together to loosen up the white.
- Working quickly, remove the crust from the oven and remove the beans or weights. Using a pastry brush, quickly brush the crust with the egg white (Chef’s note: this is done to steal the crust and keep it from getting soggy once the filling is added.)
Procedure for mushroom leek filling:
- Add sliced leeks, butter, 1 tsp. salt and sliced mushrooms to a hot pan and sauté for about 10 mins, until mushrooms are golden brown and leeks are soft. Set aside to cool.
- Place eggs in a bowl and whisk very well. add the remaining salt, pepper, and nutmeg mix until combined.
- Slowly pour in heavy cream while whisking.
- Place the cooked mushrooms and leeks evenly over the crust. Sprinkle parmesan cheese over evenly.
- Carefully pour custard over mushroom, leeks, and cheese.
- Bake at 350°F for 20-30 minutes or when a knife inserted in the middle comes out clean.
- Allow to cool before cutting and serving.
