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.
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.
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
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.
By Meggan, Culinary Hill
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 tablespoon water
2/3 cup (2 ounces) grated Wisconsin parmesan cheese
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.