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cut up Mushroom Leek Tart

Mushroom Leek Tart with Gruyère

This Mushroom Leek Tart with Gruyère layers phyllo, cream cheese, caramelized leeks, mushrooms, & spring peas for an easy, elegant spring app.
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Ingredients

The filling:

  • 2 leeks, thinly sliced (reserving a few to sprinkle on the top)
  • 1/3 cup grated Gruyère cheese
  • 1/4 cup softened or whipped cream cheese
  • 1 egg yolk

The mushrooms:

  • 1 cup mixed mushrooms (I like shiitake)
  • 1/4 cup spring peas
  • 1 tbsp butter
  • Sea salt
  • Pepper
  • A few sprigs of thyme

The rest:

  • 6 sheets of phyllo dough
  • 4 tbsp butter (1 tbsp for cooking leeks, and the rest for the phyllo sheets)
  • Balsamic glaze

Instructions 

  • Preheat oven to 400 and remove phyllo dough from freezer to thaw.
  • Thinly slice leeks and add to a skillet with 1 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the leeks are cooked down and a deep brown. 
  • Add all filling ingredients to a bowl and mix to combine. 
  • Cook the mushrooms and spring peas: Add butter to a skillet and let it melt. Slice mushrooms and add to a skillet with spring peas. Add sprigs of thyme, salt and pepper. Cook for about 3-5 min or until mushrooms are softened.
  • Set mushroom mix aside while you make phyllo crust. You will notice that the mushrooms will give off a lot of liquid. You'll want all of that removed before adding to your tart to prevent the tart from getting soggy.
  • Melt butter and lay out one sheet of phyllo dough. Brush with melted butter and then top with another sheet of phyllo dough. Repeat with all six sheets, brushing butter between each layer.
  • Add filling to the middle and then add mushroom mix overtop. Sprinkle with those thin slices of leeks.
  • Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter.
  • Bake for about 30 min or until nicely golden brown. Drizzle the top with balsamic glaze and serve. Enjoy! 

Notes

Note: You need to cook mushrooms in order to remove all of their liquid before adding to the tart. This prevents a soggy tart.