Leek, Mushroom & Thyme Tart: A Savory Delight for Any Occasion

Prepare the Tart Shell: In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough just begins to come together.

Chill the Dough: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 5-6 minutes, until softened and slightly caramelized. Add the garlic, thyme, salt, and pepper, and cook for another minute until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 7-8 minutes, until the mushrooms have released their moisture and the mixture becomes dry. Set the mushroom and leek mixture aside to cool slightly.

Make the Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, Parmesan, and Gruyère (if using). Season with a pinch of salt and pepper. Stir in the cooled leek and mushroom mixture, making sure everything is well combined.

Assemble the Tart: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim off any excess.

Bake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. Remove the parchment paper and weights, then bake for another 5 minutes to dry out the bottom of the shell.

Bake the Tart: Pour the leek, mushroom, and egg mixture into the pre-baked tart shell, spreading it out evenly. Bake the tart for 25-30 minutes, or until the filling is set and golden on top. Let the tart cool for a few minutes before removing it from the tart pan.

Serve: Slice the tart into wedges and serve warm or at room temperature. It pairs beautifully with a side salad or a glass of crisp white wine.

Serving and Storage Tips: