Leek and Mushroom Tart

Leek and Mushroom Tart

No ratings yet
Servings: 8
Calories: 399


  • 8 oz plain shortcrust pastry
  • 8 leeks
  • 2 oz butter
  • 6 large field mushrooms
  • 1 tablespoon finely chopped fresh tarragon
  • 7 oz cream cheese
  • 1/2 pint double cream
  • 2 eggs lightly beaten
  • 1/2 teaspoon English mustard
  • 1/2 teaspoon grated nutmeg
  • salt and freshly ground black pepper


  • Line a deep 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
  • Pre-heat the oven to 190°C (375°F) Gas 5. Place a baking sheet in the oven to get hot.
  • Trim the leeks by cutting off their tougher green tops and their root base. Cut into 5mm (1/4 in) slices and wash thoroughly, then drain in a colander or large sieve.
  • Melt the butter in a large heavy-bottomed frying pan. Add the leeks and fry gently until they start to go slightly soft, stirring occasionally.
  • Break up the mushrooms into rough pieces, add to the leeks and cook for a few more minutes, stirring occasionally. Add the tarragon and cook for a further 1 minute.
  • Meanwhile, put the cream cheese into a large bowl and whisk until smooth, then add the cream, eggs, mustard, nutmeg and salt and pepper and mix well.
  • Place the leek and mushroom mixture into the pre-baked pastry case and pour the cheese mixture over the top. Place the tart on the hot baking tray and bake in the oven for 35 - 40 minutes until it looks set.
  • Serve with a green salad or a green vegetable, such as sugar-snap peas or broccoli. COOK'S TIP - This tart will serve 10 - 12 as a starter.
Calories: 399 kcal
Carbohydrates: 30 g
Protein: 8 g
Fat: 28g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 313 mg
Potassium: 329 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 2525 IU
Vitamin C: 12 mg
Calcium: 118 mg
Iron: 3 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating