Leek and Wild Mushroom Tart

Ingredients

60g butter
500g leeks, cut into a rough 1 cm dice and washed
100ml double cream
50g parmesan cheese, grated
150g wild mushrooms, trimmed and washed
1 egg yolk
Salt and freshly ground black pepper
200-300g  short crust pastry

Method

 

On a floured table roll out the pastry to ½ cm thick and line 4 tartlet moulds measuring about 8-10 cm x 2-3 cm deep. Rest the pastry in the fridge for 1 hour.

Pre-heat the oven to 175°c. Meanwhile melt the butter in a thick bottomed pan, add the leeks and lightly season with salt and pepper then cook over a low heat with a lid on for about 15 minutes stirring every so often. Add the wild mushrooms and continue to cook with the lid on for another 10 minutes. Add the double cream and Parmesan and simmer for a further 6 or 7 minutes. Leave to cool a little then stir in the egg yolk and season again if necessary.

Line the tartlets with greaseproof paper, fill with baking beans and blind bake for 10-15 minutes until the pastry is light golden. Remove the paper and beans and leave to cool a little, and then remove the pastry carefully from the tins.

Fill the tarts with the leek mixture and bake on a tray for 15-20 minutes until golden.

 

You can serve this with a pepper rocket and baby spinach leaf salad.

Bon Appétit