Breton leek and mushroom tart

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
23 min.	50 min.	1 hour 13 min.

Step by step recipe

1	Prepare 2 leeks. Set aside.
2	Prepare and cut 400 g mushrooms into small pieces. Reserve.
3	Prepare 2 shallots and chop finely. Set aside.
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	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	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	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	Melt 4 tablespoons Clarified butter (this makes it easier to spread). Using a brush, generously butter the bottom of a round springform tin.
9	Lay the first buckwheat pancake in the tin, then brush this with butter.
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	Fill the tart, then remove the pegs and butter the edge of the pancake that is still showing.
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.

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