My neighbor Nikki gave me some leeks from her garden. I immediately thought of this recipe in the Sunset Magazine Cookbook. I could not find any chanterelle mushrooms in this one-horse-town so I settled for baby portobellos. The recipe hint said it was ok.
I will start out by saying that this recipe is delicious. Then I will say I should have stayed in bed today with the covers pulled over my head instead of making this dish. My house is full of smoke, my arm is burned and my oven and kitchen are trashed. Disclaimer: None of the above are the result of Sunset Magazine or this recipe, except the “delicious” part. The rest was all me. I will explain at the conclusion of this post.
Here is a small slice of the tart salvaged from the wreckage. Divine. Make it today but read my cautions at the end of this post first!
Here is the recipe and picture from Sunset magazine.
- For the crust:
- 1 cup flour, plus more for rolling out dough
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 7 tablespoons butter, chilled and cut into small pieces
- For the filling:
- 3 tablespoons butter
- 3 leeks, white and very light green parts halved, cleaned, and thinly sliced
- 1/2 teaspoon salt
- 1 pound chanterelles, cut into about 1-in. pieces
- 2 teaspoons fresh thyme leaves
- 3 tablespoons heavy whipping cream
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated gruyÁ¨re cheese
1. Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tbsp. ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
2. Preheat oven to 375°. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90° between each roll, into a 12-in. circle.
3. Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
4. Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
5. Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
6. Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.
Ok, here’s the whole truth.
The recipe for the crust does not include water in the ingredient list. So, knowing I could make a pie crust without reading the directions I just made it in my food processor, minus the water. I chilled it as the recipe calls for but when it came time to roll out it broke into a million pieces. I re-read the directions and realized my mistake. All I could do at that point was pat the crust into the tart pan and bake as directed. So, if you make this, the recipe calls for ice water in the crust. The crust, even minus the water was really good.
I baked the crust completely following the directions using a two piece tart pan with the bottom and fluted sides being two separate pieces. During the baking of the filled tart, the juices leaked out onto the bottom of my oven sending acrid billows of noxious smoke throughout the house. I was forced to halt the baking process before the tart was done and turn the oven off. The cheese on top was white and pasty looking instead of the golden brown the recipe promised. I decided to pop it back under the broiler for a couple of minutes to brown the cheese. I put foil over the edges so as not to burn the crust and popped it under the broiler. Two minutes later this tart was a thing of beauty for sure!
Ever so carefully with my pot holders, I lifted the tart from under the broiler to put it on the wire rack to cool. In an instant, the two pieces of the tart pan became separated and the fluted side was around my arm like a flaming hot bracelet. In trying to fling it off, the tart slid from the pan bottom and fell in a blazing heap on the open oven door. I was yelling, Michael was yelling. It was pandemonium. Not willing to be denied my tart, I grabbed a big spatula and scraped it off the door of the oven and onto the cutting board. Miraculously there was a tiny piece intact allowing me to photograph it for this post.
The remainder of the tart looked like this:
My oven door looked like this:
My kitchen looked like this:
My arm looked like this:
But we scraped that tart off the cutting board and enjoyed every bite! I highly recommend this recipe. Use a one-piece tart pan please.