Mushroom Leek Tart

This mushroom leek tart, made with puff pastry that is topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.

A mushroom, leek, and Gruyere tart on a piece of parchment paper with one square cut from it.

[Editor’s Note: The following tribute to mushrooms was inspired by this mushroom leek tart recipe.] If vegetables were looking to elect a spokesperson, I’d nominate mushrooms. A bit of heat brings out the best in them, and, when things get downright hot, they maintain their composure, refusing to dissolve into incoherent mush. They work graciously with almost any herb, are effusively complementary to dairy, and are as comfortable with fancy pastry as they are with a casual slice of toast.–Charmian Christie

LC What Folks Are Saying...Note

“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this mushroom leek tart.

Mushroom Leek Tart

  • Quick Glance
  • (7)
  • 30 M
  • 1 H
  • Serves 4 to 6
4.9/5 - 7 reviews
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Ingredients


Directions

Preheat the oven to 425°F (218°C).

On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square, gently smoothing out any creases in the pastry. Using a sharp knife, lightly score the pastry, leaving a 1-inch border all along the outer edge and being careful not to cut all the way through the pastry. Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.

In a large skillet over medium heat, melt the butter. When it bubbles, toss in the garlic and thyme and cook for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they’re soft but not yet releasing any liquid. Dump the mushroom filling in a strainer situated over a bowl and let drain for a few minutes.

Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines. Either reserve the strained mushroom liquid for making vegetable stock or discard. Grind fresh black pepper, if using, over the topping.

Bake the tart for 15 minutes, checking the puff pastry after 10 minutes. If the pasty is already golden brown, cover the exposed pastry edges with foil strips to prevent it from turning too brown. After the 15 minutes, remove the tart from the oven and sprinkle it with the cheese. Bake for 5 to 7 minutes more, or until the cheese has melted and the pastry is golden brown. Again, it may be necessary to cover the outer edges with foil. Let cool 5 minutes and then slice into squares or rectangles. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Whatever you do, don’t reheat the tart in the microwave.)

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Recipe Testers' Reviews

I would file this mushroom leek tart recipe away as an impromptu entertaining dish. The prep time is minimal, and the result is impressive. I love the mild onion-y flavor of leeks that really shines through here. Prepping the vegetables took roughly 15 minutes, and the rest was simple.

This puff pastry tart was so delicious. It was easy to make, and I would definitely make this mushroom leek tart recipe again. I purchased my puff pastry from a high-end grocery store where all the ingredients are natural, and the taste is "real.” If I was making this recipe again, I would definitely use a little more cheese. Definitely allow the tart to sit for 5 minutes before serving because the cheese is piping hot.

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Comments

    1. Thanks, Carlin! It looks fantastic. If you do try it with bacon, let us know how it turns out.

  1. I made this for dinner last night and it was really good. I found 1-inch chunks for the mushrooms meant quartering my creminis. I found the filling post-strainer was a under-seasoned for my liking, but this is because no salt is added to the leeks and mushrooms, likely to prevent liquid from leeching out. I sprinkled some Maldon salt on in the final 5 minutes of cooking, right before I put the cheese on top…this helped me sneak in a little more flavor without risking a soggy pastry.

    1. Thanks, Jack! So appreciate you sharing your experience with us. Can’t wait to hear what you try next.

  2. This is delicious & so easy! I’ll make this again & again as it’s versatile for any veg. I used button mushrooms because that’s what I had. Thanks for another great recipe.

    1. Sharon, your tart looks stunning! We’re delighted that you enjoyed it so much. Thanks for taking the time to share this with us.

  3. So easy and delicious. The perfect way to use black, blue, and yellow oyster mushrooms from the farmers market. I had 6 pieces of cooked bacon in the fridge so I chopped them up and added them to the leek and mushroom mixture. I also brushed my puff pastry with an egg wash. Will be making this again

    1. That looks spectacular, PattiA! Really lovely photo. So pleased to hear you like the recipe so much and are looking forward to your next iteration! Love the addition of bacon and that blend sounds inspired.

      1. For tonight’s tart, after draining the liquid off the mushrooms I added the liquid back to the pan and reduced it to a syrupy consistency before stirring it back into the mushrooms. Also put a little bit of the cheese on the puff pastry before adding the mushrooms. Served it on a bed of lettuce surrounded by marinated cherry tomatoes and topped with a fried egg. We love this tart.

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