Mushroom Leek Tartlet
a serious umami bomb!
Calories 3875kcal
Equipment
- Chef Knives
- Chopping board
- frying pan
- rectangular 31x21cm tart tray
- wooden spoon/spatula
- weighing/measuring utensils
Ingredients
Pastry
- 225 g flour
- 140 g cold butter
- 5-6 tbsp cold water
- ½ tsp salt
Filling
- 1 leek
- 1 brown onion
- 400 g mixed mushrooms
- 60 g gruyere cheese
- 1 tbsp miso
- 300 ml heavy cream
- 2 cloves crushed garlic
- 1 tbsp thyme
- 50 g butter
- 1 tbsp oil
Instructions
Pastry
- Mix flour and salt together in a food processor
- Cut the butter into cubes and add it to the flour pulsing 8 times to combine
- Add the cold water 1 tbsp at a time pulsing in between each spoon until the dough comes together
- Wrap the dough in clingfilm and place in the fridge for 1 hour (prepare filling)
- Remove dough and roll it out on a well floured surface to fit a 31x21 rectangular pan
- Press the dough down and trim the edges
- Blind bake @ 180c for 10 minutes and allow to cool
Filling
- Slice the leeks, onion & mushrooms
- Fry the leeks with the butter and oil on medium heat for 4-5 minutes
- Add mushrooms, garlic & thyme and cook for a further 3 minutes
- Stir in the miso and add the cream, simmer for 3 minutes
- Add gruyere cheese and cook for a further 2 minutes until mixture has thickened
- Allow mixture to cool and pour it into the tartlet case
- Cook @ 180c for 15-20mins or until pastry is brown and crispy
- Allow to cool slightly and serve warm
Notes
Tips/Tricks
- you can use a round tartlet pan if you don’t have a rectangular one
- blind baking the tartlet stop the base of the pastry from becoming soggy
- if serving later on you can reheat it in the oven @ 150c for approx. 6-8 minutes
Nutrition
Calories: 3875kcal | Carbohydrates: 239g | Protein: 63g | Fat: 304g | Saturated Fat: 162g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 97g | Trans Fat: 5g | Cholesterol: 778mg | Sodium: 3673mg | Potassium: 2209mg | Fiber: 22g | Sugar: 20g | Vitamin A: 12105IU | Vitamin C: 34mg | Calcium: 1020mg | Iron: 16mg