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.
You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots.
61 K 4.3/5 (32 reviews)
1 hour 15 min.
Easy
6 people
10 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
2 leeks - 2
1 litre 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
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
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 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.
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.
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).
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.
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.
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.
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.
Fill the tart, then remove the pegs and butter the edge of the pancake that is still showing.
Stage 12 - 30 min.
Bake for about 30 minutes.
Serve hot or warm.
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 | 30 RDI=10 % | 80 RDI=7 % | 220 RDI=30 % | 2,420 RDI=120 % | 10,120 RDI: 120 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 20 RDI=3 % | 210 RDI=10 % | 890 RDI: 10 % |
| Per person | 4 RDI=2 % | 10 RDI=1 % | 40 RDI=6 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 6 people : 4.00 €
- Per person : 0.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Stuffed mushrooms au gratin, Sauce Normande (for fish), Chicken pie, Coq au vin, Smoked haddock and leek fondue tartines, ... See them all 62
Liquid cream
Like these other recipes: Creamy artichokes, Tagliatelle New Zealand style, Creamy risotto with vegetables , Potato gratin with 3 cheeses, Baked eggs with chicken and spinach, ... See them all 170
Olive oil
Like these other recipes: Mushroom buckwheat pancakes, Eggs in tomato shells, Ratatouille, Sliced veal with leeks and mushrooms, Preserved tomatoes, ... See them all 532
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Comtoise apple charlotte, Warm apple feuillantines, European glass, Warm autumn salad, ... See them all 33
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012789 K 43 25 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013871 K 44.7 55 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive. June 11th 2011320 K4 2 hours 60 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011404 K3.8 35 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.24 M 34.1 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.