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.
23K 30 4.3
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Last modified on: December 30th 2019

Keywords for this recipe:TartBrittanyBuckwheat pancakesGaletteVegetablesCream
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
23 min.50 min.1 hour 13 min.
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Step by step recipe


Stage 1 - 10 min.
Breton leek and mushroom tart : Photo of step #1

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 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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,342 Kcal or 9,805 Kj31 gr70 gr216 gr
117 %12 %7 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
168 Kcal or 703 Kj2 gr5 gr16 gr
8 %1 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
390 Kcal or 1,633 Kj5 gr12 gr36 gr
20 %2 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 4.99 €
  • Per person : 0.83 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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