½ recipe pate brisee or flaky pie dough, chilled

2 large leeks, cleaned and chopped
1/3 cup olive oil
2 cups mushrooms, cleaned and sliced
3 eggs
1 cup heavy cream
1 cup half-and-half
½ tsp sea salt
½ tsp. freshly ground black pepper
2 T grated Parmesan cheese
2 T grated Gruyere cheese

You will also need:
Floured work surface
9” tart pan with 1” sides
Aluminum foil or parchment paper
Pastry weights or dried beans
Baking sheet


Preheat the oven to 425oF (218oC).

On a lightly floured work surface, roll out the dough into a 1/4” thick round. Carefully transfer it to a tart pan. Line the pastry shell with foil or parchment paper and put pastry weights or dried beans on top. Bake for about 12-15 minutes, until set. Remove it from the oven and remove the weights and paper or foil. Prick the bottom if any bubbles are visible and return to the oven until browned, about 5 minutes longer. Remove from the oven, place on a baking sheet and let cool before filling.

Reduce the oven to 375oF (190oC).

Sauté the leeks in olive oil until they turn translucent. Add the mushrooms and sauté for about 3-4 minutes, until the mushrooms are soft. Turn up the heat and cook off the moisture, if needed. Let cool completely.

In a bowl, combine the eggs, cream, half-and-half, salt and pepper and mix well. Spoon the leeks and mushrooms into the baked tart shell. Pour the egg mixture over the leeks and mushooms. Sprinkle the cheeses on top.

Carefully transfer the baking sheet to the oven and bake the tart until the top is puffed and lightly golden and a knife inserted into the center comes out clean – about 25-30 minutes.

Transfer to a rack and let stand for at least 15 minutes before cutting.

Makes 8 servings.

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