Ingredients

The following ingredients have 4 Servings
  • 1 sheet commercial puff pastry, defrosted
  • 3 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 2 smalll cloves garlic
  • 1 tsp dried (or fresh) thyme
  • 1 tsp dried parsley
  • 2 cups thinly sliced leeks, white parts only
  • 16 ounces cremini mushrooms, chopped
  • ground black pepper
  • 3 ounces grated Gouda (or Gruyère) cheese

Instruction

  • Preheat the oven to 425° F.
  • On a sheet of parchment paper, roll the puff pastry out to a 10" square.
  • Using a sharp knife, gently score the pastry an inch inside the outer egde, being careful not to cut all the way through. Place the parchment with the scored pastry onto a baking sheet. Refrigerate while you prepare the filling.
  • In a large skillet over medium heat, melt the butter and the olive oil, then grate the garlic on a microplane into the pan.
  • Add the thyme and 1/2 tsp parsley. Cook gently for 1 minute. Add the leeksand cook until they begin to soften.
  • Add the chopped mushroomsand cook until they are soft. Place the mushroom filling into a strainer and let drain for a few minutes.
  • Spoon the mushroom filling onto the pastry, being careful to keep inside the score marks. Add a grinding of black pepper.
  • Bake for 15 minutes.
  • Remove the tart from the oven and sprinkle with the grated cheese.
  • Bake for 5 minutes or until the cheese has melted and the pastry is Golden brown.
  • Serve hot.