Don’t know about you guys, but when cooking I always try to use vegetables that are as fresh as can be, bought at the local market. There you can find a lot of local vendors selling their homegrown vegetables and fruit, from tasty tomatoes to crisp lettuce and sweetest strawberries you’ve ever tried. I already know a few vendors where I know the freshest ingredients for my dinner are and I can always get a special deal.
One day I stumbled upon fresh leek and mushrooms at this vendor at the farthest corner of the market. I didn’t hesitate for a minute before buying a bunch of mushrooms and few leeks. Thinking of the recipe on my way home I passed a bakery where a combination of cinnamon and coffee scents was coming out the door inviting you in for a slice of cake or pie and a cup of freshly brewed coffee. In the window I could see sliced up raspberry pie, chocolate vanilla cake, and the list could go on, but a slice of vegetable quiche caught my eye. Red tomato mixed with zucchini and eggplant on a thin crispy crust. I was so taken aback how delicious it looked, I knew I was going to make a leek – mushroom tart.
I know many people don’t like leek, and I had a few of them home who didn’t like it until they tried this recipe. It’s funny how sometimes the things that you hate, in different circumstances can be something that you could actually like.
Preparation: 30 min Cook time: 40 min Servings: 8
- 300 g strong flour
- 150 g butter
- 8 tbsp cold water
- 3 leek, sliced
- 300 g champignon mushrooms, sliced
- 3 eggs
- 300 g sour cream
- 50 g cheese, grated
- 2 tsp shallot
- 1 tsp parsley
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- salt & pepper to taste
- In a large bowl using your hands combine butter and flour until crumbly. Add 8 tbsp of cold water and mix until combined. Press the dough in a buttered pie tray and let it rest for 30 min to 1 h in a fridge.
- Preheat the oven to 180° C.
- In a large sauce pan heat 2 tablespoons of olive oil over medium heat. Cook the sliced leek and crushed garlic for a few minutes, add sliced champignon mushrooms and simmer for 10 more min occasionally stirring.
- In a large mixing bowl stir together eggs, cream, salt & pepper, shallot, parsley, leek and mushrooms.
- Poke the dough with a fork and bake the dough topped with a bag of baking beans for 20 min in a preheated oven. Remove the baking beans and pour the mushroom – leek mixture over it topping it with grated cheese. Bake for 25 more min until golden brown.