Mushroom and Leek Tart
Ingredients
The filling
-
1
tablespoon
butter
-
8
ounces
baby Portobello mushrooms or other mushrooms, sliced
-
1
unit
leek, white part only, halved lengthwise and thinly sliced
-
1
clove
garlic, minced
-
8
ounces
Havarti cheese, shredded
-
1
teaspoon
minced fresh thyme or ½ teaspoon dried thyme
-
¼
teaspoon
dried basil
-
¼
cup
heavy cream
The crust
-
1
package
frozen puff pastry, thawed (about 1 pound)
-
1
unit
egg
-
1
tablespoon
water
-
½
cup
shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F and prepare two baking sheets.
- Melt butter in a skillet, then sauté mushrooms, leeks, and salt until tender.
- Add garlic and cook until fragrant, then stir in Havarti cheese, thyme, basil, and heavy cream, bringing to a boil until thickened.
- Unfold puff pastry on the baking sheets and spoon half of the filling onto each crust.
- Fold the edges of the pastry over to form a rim around the filling.
- Whisk egg and water together for an egg wash and brush it over the pastry edges.
- Sprinkle Parmesan cheese on top of the tarts.
- Bake for 20 to 25 minutes until golden brown, then cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
493
Total fat
36g
Total carbohydrates
29g
Total protein
15g
Sodium
481mg
Cholesterol
62mg
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