Leek, Mushroom and Goat Cheese Tart
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1small bulb fennel
- 2medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
- 16medium cremini or white mushrooms (about 1 pound)
- 1tablespoon plus 1 teaspoon olive oil
- Salt and pepper
- 114-ounce package puff pastry (like Dufour), defrosted according to package directions
- 3eggs
- 8ounces goat cheese
Nutritional analysis per serving (12 servings)
283 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
- Step 2
Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
- Step 3
Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by ¼ inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
- Step 4
Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.
Private Notes
Comments
Agree with others that this needs a flavor boost. I recommend using herbed goat cheese and a bit of thyme and rosemary with the vegetables. Also added a drizzle of balsamic at the end which gave a great, sophisticated finish.
Great appetizer! I used mini Bella's and sautéed them in baches to avoid over crowding them, this also allowed them to brown nicely and not soggy. I used pie crust instead of the puff pastry and made sure to bake it until it was browned all around which gave it a nice crunch to the end result. I also made sure to bring the goat cheese to room temperature to facilitate the mixing with the eggs. Highly recommend this...I will definitely be doing this again.
No, it would be soggy & disappointing. What you could do is prepare the recipe through Step 3 in advance and the baked crust and the sautéed vegetables would hold OK for up to 8 hours if loosely wrapped (refrigerate the filling but not the crust). When you are ready to serve, prepare the egg/goat cheese mix and proceed with step 4. Since your crust and the veg mixture would be cooled you would have to increase the final baking times slightly.
I used two frozen piecrusts. Deeper egg filling would be nice. I added thyme and a salt substitute we use instead of salt. Fennel was just right.
@Susan H i made one and used 5-6 ounces of goat cheese, splitting rest of ingredients in halves. Added thyme and rosemary as well as no-salt seasoning. Dotted with feta. I used a brand of nongluten pie crusts because Sprouts carries them. Good.
Did not have leeks, so omitted them. Per others’ suggestions, added blue cheese at the end and garlic while veggies were cooking. Also added truffle salt. With these tweaks, five stars!
Used pie dough for one pie in a tart pan. Subbed green onions for leeks (didn’t have them) and kale and beet greens, (blanched, drained and squeezed) for fennel. Used the same amount of eggs and 6 oz cheese (no cheese on top). Added chopped fresh thyme, oregano, and basil to egg mixture. Bc of single shell took abt 15 min for eggs to set, and had some filling left over. Came out great!
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