Breton leek and mushroom tart


Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream.

You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots.
64 K 4.3/5 (32 reviews)
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Last modified on: May 10th 2023
For 6 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 10 min.
Breton leek and mushroom tart : Stage 1

Stage 2 - 5 min.
Breton leek and mushroom tart : Stage 2
Prepare and cut 400 g mushrooms into small pieces.

Reserve.

Stage 3 - 3 min.
Breton leek and mushroom tart : Stage 3
Prepare 2 shallots and chop finely. Set aside.

Stage 4 - 5 min.
Breton leek and mushroom tart : Stage 4
Put 2 tablespoons goose fat into a large saucepan on high heat. When good and hot, add the mushrooms.

Sauté for a few minutes until lightly browned. Salt and pepper only after cooking.

Set aside.

Stage 5 - 1 min.
Breton leek and mushroom tart : Stage 5
Use the same pan, still on high heat. Pour in 4 tablespoons olive oil and when hot, add the shallots.

Salt and pepper, then cook fro 1 minute without colouring.

Stage 6 - 4 min.
Breton leek and mushroom tart : Stage 6
Add the chopped leeks and mix well.

Cook until the leeks are just tender, but still nice and green (about 3 or 4 minutes).

Preheat the oven to 360°F (180°C).

Stage 7 - 10 min.
Breton leek and mushroom tart : Stage 7
Add the mushrooms to the pan with the leeks and pour in 250 ml liquid cream.

Turn down the heat and leave uncovered to thicken gently.

Check the seasoning.

Stage 8 - 1 min.
Breton leek and mushroom tart : Stage 8
Melt 4 tablespoons clarified butter (this makes it easier to spread).

Using a brush, generously butter the bottom of a round springform tin.

Stage 9 - 1 min.
Breton leek and mushroom tart : Stage 9
Lay the first buckwheat pancake in the tin, then brush this with butter.

Stage 10 - 1 min.
Breton leek and mushroom tart : Stage 10
Lay the second pancake on top. You can use clothes pegs at this stage to hold the sides and stop them from falling in.

Stage 11 - 2 min.
Breton leek and mushroom tart : Stage 11
Fill the tart, then remove the pegs and butter the edge of the pancake that is still showing.

Stage 12 - 30 min.
Breton leek and mushroom tart : Stage 12
Bake for about 30 minutes.

Serve hot or warm.
Remarks
If you don't have goose fat for stage 4, you can replace this with peanut (groundnut) oil, lard or even clarified butter.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %90 RDI=8 %300 RDI=50 %3,160 RDI=160 %13,240 RDI: 160 %
Per 100 g2 RDI=1 %6 RDI=1 %20 RDI=3 %230 RDI=10 %950 RDI: 10 %
Per person6 RDI=2 %10 RDI=1 %50 RDI=7 %530 RDI=30 %2,210 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 6 people : 5.00 €
  • Per person : 0.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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