| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 32g | 15g | 30g |
| sugars | fibre | protein | salt |
| 5g | 2g | 12g | 0.8g |
Why I Love Swiss Mushroom and Leek Tart
I have always had a passion for combining diverse culinary worldviews, which is why the Mushroom and Leek Tart has a special place in my heart and on my kitchen counter. This flavorful dish, straight from the heart of Switzerland, appeals to the gastronome in us all. With each bite, you experience a burst of mouthwatering flavors – the earthy mushrooms, the subtly sweet leeks, and the creamy Swiss cheese combining in perfect harmony.
East Meets West
Despite being a truly Swiss dish, I find that Mushroom and Leek Tart carries an intriguing link to my Japanese heritage. The emphasis on highlighting fresh produce and the delicate piecing together of flavors remind me of how sushi is traditionally prepared. I couldn’t help but bring a touch of my upbringing in the Pacific Northwest into the mix – sourcing only the freshest of mushrooms from local farmers.
Inspiration Behind the Dish
The inspiration for this recipe came from Michelin-starred chef Anne-Sophie Pic, the only current French female chef awarded three Michelin Stars. Pic’s respect for ingredients, technical prowess, and her delicate touch echo in this tart. While it doesn’t scream of sushi or seafood, this dish certainly speaks of my love for simple, quality ingredients treated with respect and a hint of creative liberty.
Perfect Pairings
The creamy, earthy Mushroom and Leek Tart balances wonderfully with a crisp green salad or a side of grilled asparagus. Spring and early summer vegetables provide a freshness that pairs seamlessly. If you’re in the mood for a more substantial meal, a piece of pan-seared salmon would be a wonderful accompaniment. Irrespective of how you choose to serve it, this versatile tart is bound to impress.
In conclusion, the Mushroom and Leek Tart stands as a testament to the unity of diverse culinary traditions and a tribute to quality ingredients. Whether as a brunch centrepiece or a warm dinner on a chilly evening, this Swiss recipe will leave a memorable impression. I invite you to experience the joy of creating and savoring this delicious dish as much as I do.
What You’ll Need
- 1 sheet puff pastry
- 2 cups fresh mushrooms, sliced
- 2 medium leeks, white and light green parts, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup Swiss Cheese, grated
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
Method
Step One
Preheat the oven to 375°F (190°C). Roll out the puff pastry sheet and place it in a tart dish, pressing it into the corners. Trim off any excessive pastry hanging over the edges. Prick the base of the pastry with a fork and set it aside.
Step Two
Heat the olive oil in a large pan over medium heat. Add the sliced mushrooms and leeks and cook until they are soft and just beginning to brown, about 10 minutes. Season with salt and pepper.
Step Three
Add the minced garlic, chopped thyme, and parsley to the mushroom and leek mixture. Cook for another 2 minutes until the garlic is fragrant. Remove from the heat and let the mixture cool slightly.
Step Four
In a separate bowl, whisk together the heavy cream, milk, and eggs until they are well combined.
Step Five
Sprinkle half of the grated Swiss cheese over the base of the pastry. Spread the cooled mushroom and leek mixture evenly over the top. Pour the cream mixture over the mushrooms and leeks, making sure it is evenly distributed. Sprinkle the remaining cheese over the top.
Step Six
Bake in the preheated oven for 25-30 minutes, or until the tart is golden and the filling has set. Allow to cool for a few minutes before serving warm.
