Go Back
–+ servings
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 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
Tried this recipe?Let us know how it was!