This is one of those recipes where you can play with the cheeses you use. I like goat cheese but like to cut it with a milder more neutral cheese like the mozzarella. (Plus, I love the way it melts into this tart.) I noted that this makes 4 – 6 servings and that really depends on how you are serving this. If it is a starter, 6 servings will be fine. If you are serving this as a lunch, brunch or light dinner, cut into quarters and serve with a great side salad to round out the meal.
Preheat your oven to 425 degrees F.
Let’s get started by unrolling the dough and placing it in a 9 1/2 inch round tart pan with a removable bottom. That makes serving this tart so much easier. Gently press the dough into the bottom and sides of the pan. Fold down the excess around the pan to create a double crust. Prick the bottom of the pan with a fork to dock the crust. Place in the refrigerator for 10 minutes before baking for 10 minutes.
Lower the heat to 375 degrees F. and prick any bubble that might form on the bottom of the crust. Let make another 15 minutes until golden brown. Remove the baked crust from the oven and put to the side while you make the filling. Let the crust cool completely.
In a large bowl, mix the goat cheese, mozzarella, milk, egg and a large pinch of black pepper. Spread over the cooled tart shell. Put to the side while you saute the vegetables.
In a large, non-stick skillet add two tablespoons of butter and let melt. Add the mushrooms and saute until they are soft, brown and fragrant. Put them in a bowl.
In the same skillet, add the remaining butter and then the leeks. Add salt and pepper and let cook until they are soft and fragrant. About two minutes. Put into a bowl and let cool.
Add the cooled leeks to the top of the cheese filled tart. Top the leeks with the sauteed mushrooms. Bake in the oven for about 15-20 minutes until the cheese is all warm and melted and the tart is completely heated through. Top with the parsley and thyme, slice and serve.
If you like this recipe, be sure to try some of my other tart and quiche recipes:
Mushroom & Leek Tart
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Store bought pie crust
- 4 Tbsps. Butter, unsalted
- 1 Lb. Cremini Mushrooms, stems removed and thinly sliced
- 1 Large leek, cleaned and cut into thick sliced rounds
- 4 Oz. Goat cheese, room temperature
- 4 Oz. Shredded Mozzarella
- 2 Tbsp. Milk
- 1 Egg
- 2 Tbsp. Flat leaf parsley, chopped
- 1/2 Tbsp. Fresh Thyme, chopped
- Kosher salt and Freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees. Unroll your pie dough and press into a 9 1/2 inch round tart pan with removable bottom. Press in evenly and up the sides.
- Prick the dough with a fork and refrigerate for 10 minutes.
- Bake the crust for 10 minutes. Lower the heat to 375 degrees and prick any raised bubbles in the dough. Continue baking until the crust is golden brown (about 15 minutes).
- Place the crust (in the pan) on a rack to cool completely.
- In a large skillet, melt 2 tablespoons of butter over medium high heat and add the mushrooms and cook until liquid is evaporated and the mushrooms are soft and a light brown. Transfer them to a bowl.
- Melt 2 tablespoons of butter of butter in the same skillet and add the leeks and cook until just barely browned, That will take 5-8 minutes. Season with salt and pepper. Take off the heat.
- Meanwhile, in a small bowl mix the goat cheese, mozzarella, milk, egg and a large pinch of black pepper. Spread this mixture over the cooled crust. Top with the leeks and then the mushrooms. Bake in the oven until the cheese has gotten soft and melted and everything is heated through. This should take about 15 minutes.
- Sprinkle with parsley and thyme and cut into wedges. (Remember to remove the bottom of the tart pan from the rim before cutting and serving.) Enjoy.
