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Breton leek and mushroom tart

Name: Breton leek and mushroom tart
Prep time: 23 min
Cook time: 50 min
Total time: 1 h 13 min
Yield: 6 people
Cuisine: French
Ingredients: 2 leeks; 400 g mushrooms; 2 shallots; 2 tablespoons goose fat; 4 tablespoons olive oil; 250 ml liquid cream; 4 tablespoons clarified butter; 2 buckwheat pancakes; salt; pepper

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.

66 K 4.3/5 (32 reviews)

1 hour 15 min. difficulté

Easy

5.00 €

6 people

10 Ingredients

Last modified on: May 10^th 2023

For 6 people, you will need:

1 2 leeks
2 400 g mushrooms
3 2 shallots
4 2 tablespoons goose fat
5 4 tablespoons olive oil
6 250 ml liquid cream
7 4 tablespoons clarified butter
8 2 buckwheat pancakes
9 salt
10 pepper
Total weight: 1,390 grams

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?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 2 leeks.

Set aside.

Stage 2 - ⌛ 5 min.

Prepare and cut 400 g mushrooms into small pieces.

Reserve.

Stage 3 - ⌛ 3 min.

Prepare 2 shallots and chop finely. Set aside.

Stage 4 - ⌛ 5 min.

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.

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.

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.

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.

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.

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 recipe	40 RDI=10 %	90 RDI=8 %	300 RDI=50 %	3,160 RDI=160 %	13,240 RDI: 160 %
Per 100 g	2 RDI=1 %	6 RDI=1 %	20 RDI=3 %	230 RDI=10 %	950 RDI: 10 %
Per person	6 RDI=2 %	10 RDI=1 %	50 RDI=7 %	530 RDI=30 %	2,210 RDI: 30 %