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| Leek and Mushroom Tart |
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This savoury tart is a great idea for Sunday lunch or weekday supper.
I believe it can also be called a quiche.
I tried other ingredients as well, like broccoli, red pepper, and ham.
Of course you can try a vegetarian version, with no meat at all.
You can make pastry yourself, for example from this recipe, or simply use ready made shortcrust pastry.
- 1 shortcrust pastry
- 1 leek or 2 smaller ones
- 250g mushroom
- 200g smoked beckon or lardons
- 250g sour cream
- 2 eggs
- 120g grated cheese (chedar or gruyere) - not too much, as it becomes too heavy; sometimes I skip the cheese
- salt, pepper to taste, nutmeg
- fresh green salad leaves as garnish
- Roll out the pastry untill large enough to line a tart tin with some excess for edges. Lin the tin and gently press the pastry into the sides. Prick the base with fork.
Fill the pastry with a leyer of baking beans.
Bake in the heated oven for 15 mins at 180C, remove beans and bake for another 10 mins untill looks cooked, but is not too brown.
- In the meantime prepare the filling: cut backon into lardons and sweat on warm pan.
Slice leaks and mashrooms.
- Add leeks to the pan. and fry for a while with backon untill it softens. If the pan is too dry, you may add some butter.
Next add mushrooms to the pan and cook untill done and there is no fluids on the pan. Add salt and pepper to taste.
- Spoon the filling evenly over the baked base of the pastry case.
- Beat the eggs with cream, add grated cheese if using.
Season with salt and pepper (be careful with salt if using cheese). Grate some nutmeg.
Poor the eggy cream on top of veges and bake for 25-30 mins untill the filling is just set.
- Serve hot with green salad leaves.
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