Breton leek and mushroom tart

Step by step recipe:

  1. 10 min.Breton leek and mushroom  tart : Photo of step #1
  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.
  3. 3 min.Breton leek and mushroom  tart : Photo of step #3
    Prepare 2 shallots and chop finely. Set aside.
  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.
  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.
  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).
  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.
  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.
  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.
  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.
  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.
  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.

Source:

Home made.

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