Best Leek Mushroom And Goat Cheese Tart Recipes

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LEEK, MUSHROOM AND GOAT CHEESE TART



Leek, Mushroom and Goat Cheese Tart image

This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. It makes an impressive (and easy) party appetizer or weeknight dinner for two.

Provided by Celia Barbour

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 8

1 small bulb fennel
2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
16 medium cremini or white mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
1 14-ounce package puff pastry (like Dufour), defrosted according to package directions
3 eggs
8 ounces goat cheese

Steps:

  • Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
  • Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

GOAT CHEESE, LEEK AND MUSHROOM TART ADD TO YOUR RECIPE BOXPRINT



GOAT CHEESE, LEEK AND MUSHROOM TART ADD TO YOUR RECIPE BOXPRINT image

Categories     Mushroom     Side

Yield 8 Servings

Number Of Ingredients 12

3 Tbs. unsalted butter
3 lb. leeks, white parts and 1 inch of pale green parts, thinly sliced
2 tsp. fresh thyme leaves
1 bay leaf
1/2 cup chicken stock
1 tsp. salt
3/4 tsp. freshly ground pepper
1/3 cup crème fraîche
3 oz. soft goat cheese, crumbled
1/2 lb. mixed mushrooms, such as oyster, chanterelle and cremini, brushed clean and coarsely chopped
All-purpose flour for dusting
1 sheet puff pastry, thawed if frozen

Steps:

  • In a fry pan over medium-high heat, melt 2 Tbs. of the butter until it foams. Add the leeks and sauté until translucent, 4 to 5 minutes. Add the thyme, bay leaf, stock, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Reduce the heat to low, cover and simmer until the leeks are nearly tender, about 15 minutes. Uncover and cook, stirring occasionally and being careful not to let the leeks brown, until almost all the liquid has evaporated, about 15 minutes more. Remove and discard the bay leaf. Transfer the leeks to a bowl. Stir in the crème fraîche and goat cheese until well mixed. In another fry pan over medium-high heat, melt the remaining 1 Tbs. butter until it foams. Add the mushrooms, the remaining 1/2 tsp. salt and the remaining 1/4 tsp. pepper and sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes. Preheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper. On a floured work surface, roll out the puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet. Spread the leek mixture to within 1 inch of the edge of the dough, and fold the edges of the dough over the filling to make a free-form tart. Bake until the crust puffs and both the crust and the leeks are golden, about 15 minutes. Scatter the mushrooms over the leeks and bake for 5 minutes more. Let the tart stand for 5 to 10 minutes. Cut into bite-size pieces and serve warm. Serves 8 to 10.

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