Savory

Leek And Mushroom Tart

Name: Leek And Mushroom Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp salt; 1 cup cold unsalted butter, cut into small pieces; 1/2 cup ice-cold water; 2 large leeks, cleaned and thinly sliced; 1 cup mixed mushrooms, cleaned and sliced; 2 tbsp unsalted butter; 1 tsp dried thyme; 1 cup grated cheese, such as cheddar or parmesan; 2 large eggs

By Opal Norwood · June 19, 2026 · Savory

Prep30 min

Cook40 min

Total70 min

Serves8

I still remember the first time I made a leek and mushroom tart for my family's Sunday brunch. The combination of the caramelized leeks, earthy mushrooms, and flaky pastry crust was an instant hit. Since then, it has become a staple in our household, and I'm excited to share the recipe with you.

As a home cook, I've found that the key to a great tart is using high-quality ingredients and not being afraid to take your time. This recipe is perfect for a slow morning or a quick weekday breakfast, and it's also a great make-ahead option for busy days.

One of the things I love about this recipe is the way the leeks and mushrooms complement each other. The sweetness of the leeks pairs perfectly with the earthiness of the mushrooms, and the thyme adds a subtle depth of flavor. Whether you're a fan of savory breakfasts or just looking for a new recipe to try, this leek and mushroom tart is sure to become a favorite.

In this recipe, we'll cover the basics of making a flaky pastry crust, caramelizing leeks and mushrooms, and assembling the tart. We'll also discuss some tips and variations to help you make the recipe your own. So let's get started and explore the world of savory tarts!

From the initial prep work to the final presentation, this recipe is designed to be approachable and fun. Whether you're a seasoned cook or just starting out, you'll find that the steps are easy to follow and the results are well worth the effort. So go ahead, give this recipe a try, and enjoy the delicious flavors of a homemade leek and mushroom tart.

Why You’ll Love This Recipe

This recipe is perfect for slow mornings or quick weekdays, and it's also a great make-ahead option for busy days.
The combination of caramelized leeks, earthy mushrooms, and flaky pastry crust is a match made in heaven.
The recipe is easy to follow and requires minimal special equipment, making it accessible to home cooks of all levels.
The tart is perfect for breakfast, brunch, or even dinner, and it's a great option for vegetarians and meat-eaters alike.
The recipe can be customized with your favorite ingredients and spices, making it a great base for experimentation and creativity.
The tart is a great way to use up leftover vegetables and cheese, reducing food waste and saving you money.
The recipe is perfect for special occasions, such as holidays or birthday celebrations, and it's sure to impress your guests.

Why This Recipe Works

The key to a great leek and mushroom tart is using high-quality ingredients and not being afraid to take your time. The pastry crust is made with a combination of all-purpose flour, cold butter, and ice-cold water, which helps to create a flaky and tender crust. The leeks and mushrooms are caramelized in a mixture of butter and olive oil, which brings out their natural sweetness and depth of flavor.

The thyme adds a subtle herbal note to the tart, while the grated cheese provides a rich and creamy element. The egg wash helps to create a golden-brown crust, and the sprinkle of salt and pepper adds a touch of seasoning. By combining these ingredients in the right proportions and cooking them with care, we can create a truly delicious and satisfying tart.

One of the most important things to keep in mind when making this recipe is the importance of temperature control. The pastry crust needs to be kept cold, while the filling needs to be cooked at a moderate heat. This helps to prevent the crust from becoming too brown or the filling from becoming too dry. By controlling the temperature and cooking time, we can create a tart that is both flavorful and visually appealing.

Another key element of this recipe is the use of layering. The pastry crust is layered with the leek and mushroom filling, which is then topped with a layer of cheese and thyme. This creates a beautiful and intricate texture, with each layer complementing the others. By layering the ingredients in this way, we can create a tart that is both delicious and visually stunning.

Ingredients You’ll Need

To make this delicious leek and mushroom tart, you'll need a few high-quality ingredients. The pastry crust is made with a combination of all-purpose flour, cold butter, and ice-cold water, while the filling is made with caramelized leeks, earthy mushrooms, and a sprinkle of thyme. You'll also need some grated cheese and a few eggs to complete the recipe.

When shopping for ingredients, be sure to choose the freshest and highest-quality options available. Look for leeks that are firm and have a bright green color, and choose mushrooms that are earthy and fragrant. The thyme should be fresh and have a subtle herbal aroma, while the cheese should be rich and creamy.

2 1/4 cups all-purpose flourThe flour provides the structure and texture for the pastry crust, and it's essential to use a high-quality all-purpose flour for the best results. Look for a flour that has a high protein content, as this will help to create a strong and tender crust.
1 tsp saltThe salt enhances the flavor of the pastry crust and helps to bring out the natural sweetness of the leeks and mushrooms. Use a high-quality salt, such as kosher or sea salt, for the best flavor.
1 cup cold unsalted butter, cut into small piecesThe cold butter is essential for creating a flaky and tender pastry crust. Make sure to keep the butter cold, as this will help to create a crust that is both crispy and delicate.
1/2 cup ice-cold waterThe ice-cold water helps to create a crust that is both flaky and tender. Make sure to use ice-cold water, as this will help to prevent the crust from becoming too warm and sticky.
2 large leeks, cleaned and thinly slicedThe leeks provide a sweet and delicate flavor to the tart, and they're essential for creating a balanced and harmonious flavor profile. Look for leeks that are firm and have a bright green color, and make sure to clean them thoroughly before using them.
1 cup mixed mushrooms, cleaned and slicedThe mushrooms add an earthy and savory flavor to the tart, and they're essential for creating a rich and satisfying flavor profile. Look for mushrooms that are earthy and fragrant, and make sure to clean them thoroughly before using them.
2 tbsp unsalted butterThe butter helps to caramelize the leeks and mushrooms, and it adds a rich and creamy flavor to the tart. Make sure to use a high-quality butter, such as unsalted or European-style butter, for the best flavor.
1 tsp dried thymeThe thyme adds a subtle herbal flavor to the tart, and it helps to balance out the sweetness of the leeks and mushrooms. Look for a high-quality thyme, such as dried or fresh thyme, for the best flavor.
1 cup grated cheese, such as cheddar or parmesanThe cheese adds a rich and creamy flavor to the tart, and it helps to balance out the flavors of the leeks and mushrooms. Look for a high-quality cheese, such as cheddar or parmesan, for the best flavor.
2 large eggsThe eggs help to bind the filling together, and they add a rich and creamy flavor to the tart. Make sure to use high-quality eggs, such as large or extra-large eggs, for the best flavor.

Equipment You’ll Need

Large mixing bowlPastry blender or food processorRolling pin9-inch tart pan with a removable bottomCutting boardSharp knifeInstant-read thermometer

How to Make Leek And Mushroom Tart

1
In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or food processor to work it into the flour until the mixture resembles coarse crumbs.
2
Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
4
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened and caramelized, about 20-25 minutes. Check for doneness by inserting a fork - the leeks should be tender and lightly browned.
5
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are softened and fragrant, about 10-12 minutes. Check for doneness by inserting a fork - the mushrooms should be tender and lightly browned.
6
In a small bowl, whisk together the eggs and a pinch of salt. Stir in the grated cheese and dried thyme.
7
Arrange the cooked leeks and mushrooms in the tart shell, leaving a 1-inch border around the edges. Pour the egg mixture over the filling, making sure to fill the tart shell to the top.
8
Bake the tart for 35-40 minutes, or until the crust is golden brown and the filling is set. Check for doneness by inserting a knife - the filling should be firm and the crust should be golden brown.
9
Remove the tart from the oven and let it cool on a wire rack for 10-15 minutes. Serve warm, garnished with fresh herbs if desired.
10
To ensure the tart is fully cooked, use an instant-read thermometer to check the internal temperature - it should reach 165°F (74°C) in the center of the tart.
11
Let the tart rest for 10-15 minutes before serving, allowing the flavors to meld together and the crust to set.

Expert Tips

Make sure to keep the butter cold, as this will help to create a flaky and tender pastry crust.
Don't overwork the dough, as this can lead to a tough and dense crust.
Use a variety of mushrooms, such as cremini, shiitake, and button, for a rich and earthy flavor.
Don't overfill the tart shell, as this can lead to a messy and overflowing tart.
Let the tart rest for 10-15 minutes before serving, allowing the flavors to meld together and the crust to set.
Use a high-quality cheese, such as cheddar or parmesan, for a rich and creamy flavor.
Don't be afraid to experiment with different ingredients and spices to make the recipe your own.
Make sure to cook the leeks and mushrooms until they are tender and caramelized, as this will bring out their natural sweetness and depth of flavor.

Common Mistakes to Avoid

Overworking the dough, leading to a tough and dense crust.
Not keeping the butter cold, leading to a crust that is too warm and sticky.
Overfilling the tart shell, leading to a messy and overflowing tart.
Not cooking the leeks and mushrooms until they are tender and caramelized, leading to a tart that is lacking in flavor and texture.
Not letting the tart rest for 10-15 minutes before serving, leading to a tart that is too hot and fragile.
Not using high-quality ingredients, leading to a tart that is lacking in flavor and texture.

Variations and Substitutions

Add some diced ham or bacon to the filling for a savory and meaty flavor.
Use different types of cheese, such as goat cheese or feta, for a unique and tangy flavor.
Add some chopped fresh herbs, such as parsley or chives, to the filling for a fresh and oniony flavor.
Use different types of mushrooms, such as porcini or oyster mushrooms, for a rich and earthy flavor.
Add some grated carrot or zucchini to the filling for a pop of color and added nutrition.
Use a different type of pastry crust, such as a gluten-free or whole wheat crust, for a unique and healthy twist.
Add some caramelized onions or bell peppers to the filling for a sweet and savory flavor.

What to Serve With Leek And Mushroom Tart

This leek and mushroom tart is perfect for serving at breakfast, brunch, or even dinner. It's a great option for vegetarians and meat-eaters alike, and it's sure to impress your guests. Serve it with a side of fresh fruit or a green salad for a light and refreshing meal.

Some other great options for serving this tart include serving it with a side of roasted vegetables, such as asparagus or Brussels sprouts, or serving it with a side of whole grain toast or a crusty baguette. You could also serve it with a side of soup, such as a creamy tomato soup or a rich and savory broth.

Serve the tart with a side of fresh fruit or a green salad for a light and refreshing meal.Serve the tart with a side of roasted vegetables, such as asparagus or Brussels sprouts, for a hearty and satisfying meal.Serve the tart with a side of whole grain toast or a crusty baguette for a delicious and filling breakfast or brunch.Serve the tart with a side of soup, such as a creamy tomato soup or a rich and savory broth, for a comforting and warming meal.

Make-Ahead, Storage, Freezing and Reheating

This leek and mushroom tart can be stored in the fridge for up to 3 days or frozen for up to 2 months. To store it in the fridge, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate. To freeze it, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

To reheat the tart, simply thaw it overnight in the fridge and bake it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until it's warmed through. You can also reheat it in the microwave, but be careful not to overheat it, as this can lead to a dry and rubbery texture.

It's also a great idea to make the tart ahead of time and store it in the fridge or freezer until you're ready to serve it. Simply assemble the tart, bake it, and let it cool completely before storing it. This will save you time and effort in the long run, and it will ensure that your tart is always fresh and delicious.

In addition to storing the tart, you can also store the individual components, such as the pastry crust and the filling. Simply wrap the pastry crust tightly in plastic wrap or aluminum foil and refrigerate or freeze it, and store the filling in an airtight container in the fridge or freezer. This will allow you to assemble the tart at a later time and bake it fresh.

Frequently Asked Questions

What type of pastry crust is best for this recipe?

A flaky and tender pastry crust, made with a combination of all-purpose flour, cold butter, and ice-cold water, is best for this recipe. You can also use a store-bought pastry crust, but be sure to follow the package instructions for thawing and baking.

Can I use different types of mushrooms for this recipe?

Yes, you can use different types of mushrooms for this recipe. Some great options include cremini, shiitake, and button mushrooms. Simply slice the mushrooms thinly and cook them until they're tender and fragrant.

How do I prevent the tart from becoming too brown or overcooked?

To prevent the tart from becoming too brown or overcooked, make sure to keep an eye on it while it's baking. Check the tart every 10-15 minutes, and cover it with foil if it's becoming too brown. You can also reduce the oven temperature to 350°F (180°C) if you're concerned about the tart becoming too brown.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply assemble the tart, bake it, and let it cool completely before storing it in the fridge or freezer. You can also store the individual components, such as the pastry crust and the filling, and assemble the tart at a later time.

What's the best way to reheat the tart?

The best way to reheat the tart is to thaw it overnight in the fridge and bake it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until it's warmed through. You can also reheat it in the microwave, but be careful not to overheat it, as this can lead to a dry and rubbery texture.

Can I use a different type of cheese for this recipe?

Yes, you can use a different type of cheese for this recipe. Some great options include goat cheese, feta, and parmesan. Simply grate the cheese and add it to the filling, and adjust the amount to taste.

How do I prevent the filling from becoming too runny or soggy?

To prevent the filling from becoming too runny or soggy, make sure to cook the leeks and mushrooms until they're tender and caramelized. You can also add a little bit of flour or cornstarch to the filling to help thicken it, and make sure to not overfill the tart shell.

Can I serve the tart at room temperature?

Yes, you can serve the tart at room temperature. Simply let it cool completely after baking, and serve it at room temperature. This is a great option for a buffet or party, as it allows guests to serve themselves and enjoy the tart at their own pace.

What's the best way to store the tart?

The best way to store the tart is to wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze it. You can also store the individual components, such as the pastry crust and the filling, and assemble the tart at a later time. Make sure to label the tart with the date and contents, and store it in a cool, dry place.

The Full Recipe

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