Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 1 large leek, white and light green parts only, thinly sliced
- 8 ounces wild pine mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes, until the crust is lightly golden. Set aside to cool.
5. In a large skillet, melt the butter over medium heat. Add the sliced leek and cook until softened, about 5 minutes.
6. Add the sliced mushrooms and garlic to the skillet and cook until the mushrooms are tender and the liquid has evaporated, about 10 minutes.
7. Pour the white wine into the skillet and cook until the liquid has reduced by half, about 2 minutes.
8. In a medium bowl, whisk together the heavy cream, eggs, salt, and black pepper.
9. Spread the mushroom and leek mixture evenly in the cooled tart crust. Pour the egg mixture over the top.
10. Sprinkle the grated Parmesan cheese over the egg mixture.
11. Bake the tart for 25-30 minutes, until the filling is set and the top is golden brown.
12. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Saturated Fat: 10g
Cholesterol: 135mg
Sodium: 360mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Regular mushrooms can be substituted for wild pine mushrooms.
- Half-and-half can be substituted for heavy cream.
- Gruyere cheese can be substituted for Parmesan cheese.
Variations:
- Add cooked bacon or pancetta to the mushroom and leek mixture.
- Use a different type of mushroom, such as shiitake or oyster.
- Add chopped fresh herbs, such as thyme or parsley, to the egg mixture.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.
Storage instructions:
Leftover tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- A crisp green salad with a tangy vinaigrette.
- A glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the mushrooms and leeks thoroughly to prevent any foodborne illnesses.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with savory tarts becoming more popular in recent years. The combination of mushrooms and leeks is a classic French flavor pairing.
Flavor profiles:
The tart has a rich and savory flavor, with a creamy egg filling and earthy mushrooms and leeks.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as a side dish for a brunch or holiday meal.
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