Mushroom Leek Tart

I Have a Thing for Leeks

Mushroom Leek Tart, serves 6

1 pre-baked tart shell
7 tbsp butter
1 leek, thinly sliced
2 cups cremini mushrooms, sliced
3 eggs
½ cup heavy cream
1 cup Gruyere cheese
1 cup Parmesan cheese
Salt and pepper

Preheat oven to 375 degrees.  Melt the butter in a heavy saucepan and add the mushroom and leeks.  Season with salt and pepper and cook until they’ve lost their firmness.  In a large bowl, mix the eggs, cream, Gruyere and salt and pepper.  Stir in the leek and mushroom mix and pour into the tart shell.  Top with Parmesan cheese and bake for 20 minutes.

My other new-favorite recipe is Wild Rice Hash, which uses leeks and mushrooms to cleverly disguise Brussels sprouts.  In fact, this dish was so successful Madison had almost finished eating when I proudly cackled, “Ha!  I got you to eat Brussels sprouts!”  The look I got from her was priceless.

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