Are you looking for a new side dish to accompany your Easter dinner? I recommend this rich and creamy Savory Leek & Mushroom Tart! The tart has just a few ingredients and is quick and simple to prepare.
If you aren’t familiar with leeks then let me introduce you! Leeks are part of the onion family but are so very mild in flavor which I why I love using them! You don’t get that overpowering onion taste at all. I grew them this last year in my garden and they are great because they require such little attention. The picture below is a full grown leek. See all that dirt? Leeks can be very sandy/dirty, so make sure to clean them well. I like to slice mine straight down the middle, pull apart the sections, and rinse under cool water to ensure super clean leeks.
I’m not patient to wait for all my leeks to grow to full size before harvesting, so I’ll often use the baby leeks. They look just like green onions don’t they? For this recipe you’ll need about 2 1/2 cups of chopped leeks.
Here is the special ingredient in our leek tart today…. FONTINA CHEESE! Fontina is rich, buttery, creamy, and decadent with a slight tang to it. If you love brie, then you will be a fan of fontina! Let’s get on to baking our Savory Leek & Mushroom Tart now, shall we?
Savory Leek & Mushroom Tart
2 1/2 cups of chopped leeks
1 4oz. can of sliced mushrooms, drained
2 Tablespoons butter
9-10 oz. wedge of Fontina cheese (appx. 1 1/2 cups)
1 cup of cream
1 9 inch refrigerated pie crust
Directions: Preheat oven at 375 degrees. Place prepared pie crust into a tart pan or a 9 in pie pan and set aside. Over medium-low heat, melt butter and add the chopped leeks. Add a pinch of salt and pepper and sauté for approximately 10 minutes. Add the mushrooms to the pan for the last 3 minutes of sautéing. Cut the Fontina cheese into pieces and add to the pan, allowing to melt completely. Once melted, reduce heat to low and stir in the cup of cream, and heat through. Do not allow the cream to boil. Pour into prepared crust and bake for 30 minutes if you use the pie dish and for 20 minutes if you use the tart dish. To test for doneness, insert a butter knife into the tart and it should come out clean. Slice and serve warm or at room temp.
I have made this as a pie and as a tart but I think I really prefer the tart. The tart bakes up faster and is a bit thinner. Anything that saves me time in the kitchen is appealing to me!
Savory Leek & Mushroom Tart accompanies ham and beef well. It can also be a nice dish served on a summer day with a fresh green salad. Impress your Easter guests with this gourmet tart, we won’t tell them how easy it was! Your secret is safe with me!
Kim
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That looks delicious. And now I’m feeling a bit like a dummy because I thought leeks and green onions were the same. And that full grown leak is monstrous!
Thanks for the fabulous tutorial!
🙂
Linda
Thanks so much Linda! Nope, they are much milder than green onions. So for those who are scared of the strong onion taste, this is solution!
Kim that looks so good! Thanks for sharing the recipe!
Kim that looks delicious. I was just sitting on my couch trying to avoid thinking of what to make for dinner and then I saw this. Bingo, I’m making it tonight!
Jessica
stayathomeista.com
YAY! Another great find! lol I’m going to have to make this, as well. I love the fact that it doesn’t have eggs (except for maybe in the crust), as a quiche would. I’m weird about eating eggs.
Thanks again!
Amanda
PS – Could I use Swiss cheese, or do you think it might be to oily? I’m just thinking about cost, Fontina is a little more pricey isn’t it?
Thanks!
Amanda
Hmmm, good question. I’ve only tried Fontina. Traditionally, the French version is made with Grueyre. I try to keep an eye out for inexpensive Fontina. I found some at Target of all places the other day, for a great price, and it turned was delish!
Did you forget binder or eggs? Mine is runny at 30 minutes and no where near cooked.
I’m sorry Libby, I have no idea. I’ve made this several times with no problems. You must use heavy cream, not milk, not half & half. There are no eggs in the recipe. It needs all full fat cheese & cream to set up. Hope that helps. Were the mushrooms drained well?
Also, make sure after you added the cream that you heated it until it was HOT, but not boiling, before you put it in the pie crust. The addition of cold cream without heating enough will delay the bake time significantly.