Mushroom Leeks and Parmesan Tart

Recipe by
Total Time:
120 minutes
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

“When it comes to history of tarts, there are two schools of thoughts: one, that makes it prehistoric given our tendency to pile on things or layer; the other one, insist tarts were the evolution of the ancient tradition of pie making. But what everyone agrees on is the earlier usage of pie – both by the commoners and the royals. This ensured pie, which started as a ruse to use up the leftovers soon became a part of feast with interesting ingredients as the main filling. In fact, it was one of the first dish to adopt to cheese when it came out of Italy in the 15th century. This is an ode to the age-old ingenuity and of course Easter.”

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  • 25g butter
  • 4 leeks, sliced and washed
  • 250g pack button fresh mushroom, sliced
  • 2 leeks
  • 284ml double cream
  • 140g parmesan grated
  • For the pastry:
  • 280g plain flour
  • 140g cold butter, cut into pieces
  • 2 Eggs

How to Make Mushroom Leeks and Parmesan Tart

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly.
  • Add 8 tbsp cold water, and then bring everything together with your hands until just combined.
  • Roll into a ball and use straight away or chill for up to 2 days.
  • The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin.
  • Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
  • Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200 degree C
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more and then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl and then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season and then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.