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Introduction
The savory tart has its roots in French cuisine, where 'quiche-like' creations have been gracing tables since the medieval period. This modern, health-conscious adaptation transforms the traditionally rich dish into a more nutritious version without sacrificing flavor. The whole wheat crust, inspired by the movement towards whole grain baking in the 1960s natural food revolution, adds a contemporary twist to this classic preparation. Traditionally served during spring when fresh leeks are at their peak, this tart has become a favorite among home cooks looking to incorporate more vegetables and whole grains into their diet while maintaining the elegance of traditional French pastry.
Ingredients
• 2 cups whole wheat pastry flour
• 1/2 cup cold unsalted butter, cubed
• 4-5 tablespoons ice-cold water
• 1 pound mixed mushrooms (shiitake, cremini, oyster), sliced
• 2 large leeks, white and light green parts only, cleaned and thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh thyme leaves
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
Step 1:
In a food processor, pulse flour and cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disk, wrap in parchment, and chill for 30 minutes.
Step 2:
Heat olive oil in large skillet over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Step 3:
Add mushrooms and thyme to the skillet. Cook until mushrooms release and reabsorb their moisture, about 10 minutes. Season with half the salt and pepper. Set aside to cool.
Step 4:
Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle and transfer to tart pan. Trim edges and prick bottom with fork. Freeze for 10 minutes.
Step 5:
Blind bake crust with parchment and weights for 15 minutes, then remove weights and bake 5 minutes more until light golden.
Step 6:
Whisk together eggs, milk, cream, nutmeg, and remaining salt and pepper. Stir in Gruyère and half the Parmesan.
Step 7:
Spread mushroom-leek mixture in crust, pour egg mixture over top, and sprinkle with remaining Parmesan. Bake 30-35 minutes until filling is set and golden.
Q: Can I make this ahead of time?
A: Yes, prepare components up to 24 hours ahead and assemble before baking.
Q: Can I freeze this tart?
A: Yes, freeze baked tart for up to 2 months. Thaw overnight and reheat at 350°F.
Q: What if I can't find whole wheat pastry flour?
A: Regular whole wheat flour mixed 50/50 with all-purpose flour makes a good substitute.
• For the mushrooms, any combination of wild and cultivated varieties works well.
• All-purpose flour can substitute for whole wheat pastry flour, though the nutty flavor will be less pronounced.
• Fontina or Emmental cheese can substitute for Gruyère.
• Leeks must be thoroughly cleaned to remove any trapped sand.
• Cold ingredients are crucial for the pastry's flakiness.
• Contains gluten, dairy, and eggs.
• Suitable for vegetarians but not vegans.
Let rest 10 minutes before slicing. Serve warm or at room temperature.
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for 10 minutes.
Prepare crust and mushroom filling a day ahead to reduce day-of cooking time.
- Keep all pastry ingredients very cold for best results
- Don't skip blind baking the crust to prevent sogginess
- Clean leeks thoroughly by slicing and soaking in water to remove sand
Replace milk and cream with cashew cream for dairy-free version. Try different mushroom combinations or add spinach for variety.
Pair with a crisp white wine like Chablis or light-bodied Chardonnay. Serve with simple green salad.
Best in fall and winter when mushrooms and leeks are in season
Contains wheat (gluten), dairy (butter, milk, cream, cheese), and eggs
