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    Home » MAINS » VEGETARIAN

    Vegetarian Mushroom Tart with Crispy Leeks

    Published: May 31, 2021 · Updated: August 31, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    We have taken a traditional leek and mushroom pie and turned it into a tart. Flaky buttery puff pastry with garlic and herb cream cheese topped with mushrooms and crispy leeks make a perfect weekend lunch! Lighter than a traditional pie, but equally satisfying, this Leek and Mushroom Tart is full of flavours and textures. In a hurry and looking for lunch ready in under 30 minutes? Skip the leeks and scatter some rocket or watercress on top of the tart instead! It’s delicious both ways!

    Take Me To:
    • Acquired Love For Mushrooms
    • Puff Pastry: To Make or To Buy?
    • Method
      • To Make Crispy Leeks
      • To Make the Mushroom Tart
    • What To Serve With Vegetarian Mushroom Tart?
    • Other Savoury Tarts and Pies
    • Recipe Card

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    Acquired Love For Mushrooms

    When I was little, I was borderline a ‘fussy eater’. And mushrooms were a big NO for me. As a matter of fact, I didn’t even want to taste one until I was a teenager, and after I tasted one, I had already made a big deal about how much I didn’t like them, so admitting that mushrooms weren’t that bad would have hurt my pride.

    These days, it is a different story. We cook with and eat mushrooms every week! There’s such a huge variety of them and they are probably one of the most versatile ingredients out there. If I’m not using mushrooms in risottos or dahls, I am making pies and tarts!

    Puff Pastry: To Make or To Buy?

    If you know me, you probably know about my love for all things pastry. Savoury tarts, pies, quiches and don’t even get me started on the sweet bakes… Whilst I love making my own pastry most of the time, sometimes there’s just not enough time in the day. So this recipe is an easy one and requires much less effort.

    Vegetarian Mushroom Puff Pastry Tart with Crispy leeks.

    All you need to do is unroll the pastry on the baking parchment it normally comes wrapped in, bake the base and then top with all things lovely! But if you fancy making your own, we highly recommend making sourdough puff pastry! It is easier to work with and has that signature sourdough tang too!

    Crispy baked leeks are a wonderful addition, of course, but if you are after a simple and effortless lunch, skip the leeks altogether and top your tart with rocket or other peppery green leaves.

    Method

    To Make Crispy Leeks

    Preheat the oven to 200°C Fan. Line 1 or 2 large baking trays with baking parchment. We highly recommend Bacofoil Baking Parchment.

    Trim the leek, cut it in half lengthways and then into 3 through its width. Cut into very thin strips and place in a large bowl. Pour hot, but not boiling water over the leeks and leave them to soak for 2 minutes. I simply use hot tap water for this. Then drain and tip them on a clean tea towel to dry.

    Return the dry leaks to a large bowl. Toss with 2 tablespoon of olive oil. Add flour, paprika, and garlic powder and toss to cover the leeks well. Spread them on the trays in a thin layer and place them in the oven for 8-12 minutes. Check them once in a while to prevent them from burning. When done, they should be golden brown and crispy. Leave them on a tray in a dry place whilst you make your tart.

    A leek, cut in half lengthways and into 3 pieces crossways.
    Mixing the leeks with flour.
    Crispy baked leeks on a baking parchment lined baking tray.

    To Make the Mushroom Tart

    Reduce the oven temperature to 180°C Fan. Unroll the puff pastry onto a large baking tray, keeping the parchment it was wrapped in underneath. Score the pastry approx 1.5cm from the edge with a sharp knife (see photo below). Place in the oven and cook for 12-15 minutes.

    In the meantime, heat a tablespoon of oil in a large frying pan. Once hot, add the quartered mushrooms and fry on medium-high heat until they release the water. Carry on cooking until all the water evaporates and your mushrooms are slightly browned. It will take around 8-15 minutes. Stir the mushrooms occasionally to make sure they brown on all sides. Add half of the garlic for the last minute of cooking.

    The edge of puff pastry with a scored edge on baking parchment.

    In the meantime, mix cream cheese, the remaining garlic, a pinch of nutmeg and chopped parsley. Season with salt and pepper.

    When your puff pastry base is done, take it out of the oven and carefully press down the risen middle. Gently spread the cream cheese mix (avoiding the scored edge). Add the mushrooms on top and return to the oven for another 5-6 minutes to warm through.

    Spreading garlic and hearb cheese on top pf pre-baked puff pastry with the back of the spoon.
    Mushrooms on top of the cream cheese-topped puff pastry.

    Scatter the crispy leeks on your mushroom puff pastry tart and garnish with some parsley on top. All it needs is a fresh green salad to serve it with!


    What To Serve With Vegetarian Mushroom Tart?

    Since this Leek and Mushroom tart is full of flavour already, we feel that a simple side salad is all it needs to go alongside. Some of our favourite things to serve with it include:

    • Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
    • Persian Shirazi Salad
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)

    Other Savoury Tarts and Pies

    We hope you liked our Mushroom Puff Pastry Tart! We simply adore making things with pastry: pies, tarts, quiches… you name it. Have a look at our other recipes here:

    • Creamy Sweet Potato, Halloumi & Leek Pie
    • North African Spiced Chickpea & Feta Pie
    • Sweet Potato & Kale Filo Tart

    Recipe Card

    Mushroom Tart

    Puff Pastry Mushroom Tart with Crispy Leeks

    We have taken a traditional leek and mushroom pie and turned it into a tart. Flaky buttery puff pastry with garlic and herb cream cheese spread topped with mushrooms and crispy leeks make a perfect weekend lunch! Lighter than a traditional pie, but equally satisfying, this Mushroom Tart with Crispy Baked Leeks is full of flavours and textures. In a hurry and looking for lunch ready in under 30 minutes? Skip the leeks and scatter some rocket or watercress on top of the tart instead! It's delicious both ways!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, British, Vegetarian
    Servings 4 portions
    Calories 676 kcal

    Equipment

    • A couple of large baking trays

    Ingredients
     
     

    • 375 g ready-rolled puff pastry
    • 500 g closed cup mushrooms white or chestnuts, quartered
    • 2 garlic cloves finely chopped
    • 150 g cream cheese
    • ⅛ teaspoon nutmeg
    • 10 g parsley finely chopped, including stalks

    For the Crispy Baked Leeks:

    • 1 leek (about 200g)
    • 1 tablespoon olive oil
    • 3 tablespoon plain white flour
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder

    Instructions
     

    To Make Crispy Leeks:

    • Preheat the oven to 200°C Fan. Line one or two large baking trays with baking parchment.
    • Trip the leek, cut it in half legthways and then into 3 through its width. Cut into very thin strips and place in a large bowl.
    • Pour hot (but not boiling water) over the leeks and leave them to soak for 2 minutes. Then drain and tip them on a clean tea towel to dry.
    • Return the dry leaks to a large bowl. Toss with 2 tablespoon of olive oil. Add flour, paprika, garlic powder and toss to cover the leeks well. Spread them on the trays in a thin layer and place them in the oven for 8-12 minutes. Check them once in a while to prevent them from burning. When done, they should be golden brown and crispy. Leave them on a tray in a dry place whilst you make your tart.

    To Make the Mushroom Tart:

    • Reduce the oven temperature to 180°C Fan. Unroll the puff pastry onto a large baking tray, keeping the parchment it was wrapped in underneath. Score the pastry approx 1.5cm from the edge with a sharp knife (see photos). Place in the oven and cook for 12-15 minutes.
    • In the meantime, heat a tablespoon of oil in a large frying pan. Once hot, add the quartered mushrooms and fry on medium-high heat until they release the water. Carry on cooking until all the water dries out and your mushrooms are slightly browned. It will take around 8-15 minutes. Stir the mushrooms occasionally to make sure they brown on all sides. Add half of the garlic for the last minute of cooking.
    • In the meantime, mix cream cheese, the remaining garlic, a pinch of nutmeg and chopped parsley. Season with salt and pepper.
    • When your puff pastry base is done, take it out of the oven and carefully press down the risen middle. Gently spread the cream cheese mix (avoiding the scored edge). Add the mushrooms on top and return to the oven for another 5-6 minutes to warm trhough.
    • Sprinkle your tart with crispy leeks and scatter some parsley on top. All it needs is a fresh green salad to serve with it!

    Nutrition

    Calories: 676kcalCarbohydrates: 55gProtein: 14gFat: 45gSaturated Fat: 13gCholesterol: 20mgSodium: 418mgPotassium: 581mgFiber: 3gSugar: 5gVitamin A: 457IUVitamin C: 8mgCalcium: 76mgIron: 4mg
    Keyword Baked Crispy Leeks, Mushroom & Cream Cheese Tart, Mushroom And Leek Tart, Mushroom And Leek Tart Recipe UK, Mushroom Tart, Mushroom Tart Recipe, Mushroom Tart Recipe UK, Mushroom Tart with Crispy Leaks, Puff Pastry Mushroom Tart, Vegetarian Mushroom Tart, Vegetarian Tart Recipe
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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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