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4-6 servings


0 hours 10 mins


0 hours 40 mins


0 hours 50 mins

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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


1. 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.

2. Prick the dough with a fork and refrigerate for 10 minutes.

3. 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).

4. Place the crust (in the pan) on a rack to cool completely.

5. 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.

6. 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.

7.  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.

8. 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.

NOTE: My Mushroom and Leek Tart has been in rotation at my house for awhile.  I first made this tart in 2016 as a starter for a dinner party. Everyone loved it. Feel free to use your own homemade crust, but for ease, I’ve used store-bought dough.  I get it right at the grocery store.  Just unroll it and put it in the tart pan. Easy, fast and still great tasting.

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. Enjoy.

If you like this recipe, be sure to try some of my other tart and quiche recipes:

Jarlsberg & Broccoli Quiche

Skyscraper Mushroom & Asparagus Quiche

Zucchini & Summer Squash Tart