Cheesy Mushroom and Leek Tart

Cheesy Mushroom and Leek Tart-8

By: Meggan, Culinary Hill

Take advantage of spring vegetables in this gorgeous and cheesy Mushroom and Leek Tart! Store-bought puff pastry makes it so easy and the filling is positively addictive.

Mushroom lovers, rejoice! This is your happy place.

Cheesy Mushroom and Leek Tart-8

There is literally and figuratively nothing better than soft, flakey, buttery puff pastry filled with a warm and cheesy filling flavored with the fresh vegetables of spring time.

Cheesy Mushroom and Leek Tart-3

And speaking of cheese, this tart is loaded with it. Wisconsin Havarti is soft and creamy, an ideal melting cheese that really brings the mushroom and leek filling together. Sprinkle a little Wisconsin Parmesan over the tarts before baking them for that extra nutty, buttery flavor.
Mushroom and Leek Rustic Tarts

Cheesy Mushroom and Leek Tart-7

And nothing could be easier! When you start with store-bought puff pastry, this beautiful tart is on the table in under 30 minutes.  It’s perfect for brunch, lunch, a summery dinner, or even as an appetizer.

Cheesy Mushroom and Leek Tarte
By Meggan, Culinary Hill
Servings: 8
1 leek (white part only), thinly sliced
8 ounces baby portobello mushrooms, thinly sliced
1 tablespoon butter
1 garlic clove, minced
1/4 cup heavy whipping cream
2 cups (8 ounces) shredded Wisconsin havarti cheese
1 teaspoon salt
1 teaspoon fresh thyme, minced
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
1 tablespoon water
2/3 cup (2 ounces) grated Wisconsin parmesan cheese

Cooking Directions:
Heat oven to 400 degrees. Line a 15 x 10-inch baking pan with parchment paper.
Sauté leek and mushrooms in butter in a large skillet until tender. Add garlic; cook and stir 1 minute longer. Stir in cream, havarti cheese, salt, thyme, basil and pepper. Bring to a boil; cook and stir constantly until cheese is melted and mixture has thickened, about 2 minutes. Remove from heat.
Unfold puff pastry sheets on a lightly floured surface. Roll each pastry to 1/8-inch thickness; transfer to prepared baking sheet. Spoon half of the cream mixture into the middle of each pastry to within 1-1/2 inches of edges. Fold up edges over filling, leaving filling uncovered. Whisk egg and water in a small bowl. Brush edges of pastries with egg wash. Sprinkle parmesan over both tarts.
Bake 20-25 minutes or until the pastry is golden brown. Cool 5 minutes. Serve warm or at room temperature.