Leek and Chanterelle Tart
Elevate your next meal with this savory Leek and Chanterelle Tart, a rustic yet elegant dish that highlights the earthy flavors of chanterelle mushrooms and the sweet, caramelized leeks. Encased in a buttery, golden homemade pastry crust, this tart is filled with a creamy egg custard enriched with nutmeg, Gruyère cheese, and a sprinkle of fresh thyme. Each bite delivers a perfect balance of tender, sautéed vegetables and silky, cheesy filling, beautifully complemented by the light crunch of the tart shell. Perfect for brunch, lunch, or even a light dinner, this stunning dish is easy to prepare and sure to impress. Serve warm or at room temperature alongside a crisp green salad for a meal that’s as satisfying as it is gourmet. Keywords: leek and chanterelle tart, savory tart recipe, homemade pastry crust, Gruyère cheese tart, mushroom tart, brunch ideas.
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Ingredients
- 250 g all-purpose flour
- 125 g unsalted butter
- 3 tbsp ice-cold water
- 2 large leeks
- 200 g chanterelle mushrooms
- 2 tbsp olive oil
- 1 tbsp unsalted butter (for sautéing)
- 2 cloves garlic
- 200 ml heavy cream
- 3 eggs
- 100 g grated Gruyère cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg
- 1 tsp fresh thyme leaves
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and cold unsalted butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
Step 2
Add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork and place in the refrigerator to chill for 10 minutes.
Step 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes until lightly golden. Remove from the oven and set aside.
Step 5
While the crust is baking, clean the leeks thoroughly and slice them thinly. Clean the chanterelle mushrooms and chop them into bite-sized pieces, if necessary.
Step 6
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced leeks, season with a pinch of salt, and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.
Step 7
Add the chopped chanterelle mushrooms and cook for another 5-7 minutes, allowing them to release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute. Remove the skillet from heat and set aside.
Step 8
In a medium mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. Stir in the grated Gruyère cheese.
Step 9
Spread the leek and chanterelle mixture evenly over the prepared tart crust. Pour the egg and cream mixture over the top, ensuring it fills all the gaps. Sprinkle fresh thyme leaves over the filling.
Step 10
Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
Step 11
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1426.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3731.7 |
| Total Fat 262.5g | 0% |
| Saturated Fat 139.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1166.2mg | 0% |
| Sodium 3409.6mg | 0% |
| Total Carbohydrate 251.2g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 16.1g | |
| Protein 80.2g | 0% |
| Vitamin D 576.1IU | 0% |
| Calcium 1215.9mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 2232.8mg | 0% |
Source of Calories