Description
A rustic, savory tart with a flaky Gruyère-infused crust, filled with sautéed mushrooms, leeks, and a creamy herb sauce.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup grated Gruyère cheese
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 2 tablespoons olive oil
- 1 large leek, white and light green parts thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- In a food processor, combine flour, salt, and cold butter; pulse until mixture resembles coarse crumbs. Add Gruyère and pulse briefly. Gradually add ice water until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add leeks and sauté until softened, about 5 minutes. Add mushrooms and cook until browned and liquid evaporates, about 8 minutes. Stir in garlic, then add cream and thyme; simmer until thickened. Season with salt and pepper, then let cool.
- Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle on parchment paper. Spread filling in center, leaving a 2-inch border. Fold edges over filling, pleating as needed. Brush crust with egg wash.
- Bake for 25-30 minutes until crust is golden. Let cool slightly before slicing.
Notes
You can customize the seasonings to taste.