Tart with mushrooms, leeks and blue cheese
4 servings
30 minutes
Mushroom tart with leeks and blue cheese is an exquisite dish of European cuisine that combines rich mushroom aromas, the softness of leeks, and the spiciness of blue cheese. Its roots can be found in traditional French pies where shortcrust pastry serves as a base for various fillings. The crispy base contrasts with the delicate, creamy filling, creating a perfect balance of textures. Blue cheese adds a special depth of flavor to the tart while thyme adds light spicy notes. This dish is perfect for a cozy family dinner or a festive feast. It can be served as a standalone dish or paired with a light salad and white wine. The flavor of the tart is especially vibrant when slightly cooled, allowing the ingredients to harmoniously blend.
1
Preheat the oven to 200 degrees.
2
Roll out the dough and place it in a round form (20 cm in diameter) with low edges, press it tightly, and send it to the fridge for 5 minutes.
- Shortcrust pastry: 225 g
3
Place the dried mushrooms in a bowl and cover with boiling water. Leave for 5-10 minutes, then chop finely.
- Dried mushrooms: 10 g
4
Line the dough with baking paper and fill it with peas or beans. Bake for 10 minutes, remove the paper with peas, and bake for another 5 minutes.
5
Meanwhile, heat olive oil in a pan over low heat and sauté finely chopped leek, finely chopped mushrooms, soaked dried mushrooms, and thyme for 5 minutes until soft, without browning. Season with salt and pepper to taste.
- Olive oil: 1 tablespoon
- Leek: 2 pieces
- Fresh mushrooms: 250 g
- Chopped fresh thyme: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
6
Spread the filling on the dough. In a bowl, mix crumbled cheese, breadcrumbs, and cayenne pepper. Sprinkle the mushroom filling and bake for about 10 minutes until the dough is cooked and golden brown.
- Blue cheese: 100 g
- Crushed breadcrumbs: 25 g
- Cayenne pepper: pinch
