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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.

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Last modified on: October 29th 2017

For 6 people, you will need:

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Measures:

How long does it take?

Fulfillment
PreparationCookingStart to finish
23 min.50 min.1 hour 13 min.
Preservation:
Several days in the fridge, covered with plastic film.
At what time?
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Step by step recipe

Stage 1
10 min.
Breton leek and mushroom tart : Photo of step #1 Prepare 2 leeks.

Set aside.
Stage 2
5 min.
Breton leek and mushroom tart : Photo of step #2 Briefly rinse 400 g mushrooms, dry them, then cut into small pieces.

Set aside.
Stage 3
3 min.
Breton leek and mushroom tart : Photo of step #3 Prepare 2 shallots and chop finely. Set aside.
Stage 4
5 min.
Breton leek and mushroom tart : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #9 Lay the first buckwheat pancake in the tin, then brush this with butter.
Stage 10
1 min.
Breton leek and mushroom tart : Photo of step #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 : Photo of step #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 : Photo of step #12 Bake for about 30 minutes.

Serve hot or warm.

Remarks

If you don't have goose fat for Step 4, you can replace this with peanut (groundnut) oil, lard or even clarified butter.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

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Source

Home made.

More recipes?

This recipe use (among others)
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: "Land and sea" kebabs, Corn salad with croutons, Escalope of veal in a cream sauce, Baked Mont d'Or with diced mixed vegetables, Rabbit civet, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot mousse with walnuts, Spinach and ricotta ravioli, The total turnip, Cocotte eggs with Comté, Eton mess, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Pesto, Madras rice, Tomato and courgette tart, Tomato omelette, Small ratatouille with , ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Pear and lime meringue pie, European glass, Chilli langoustines, Rolled chestnut and apple brioche, ... All

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