This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe This Mushroom and Leek Tart is rich and hearty, an absolute delight from true mushroom lovers.

The puff pastry crust keeps things simple, and the cheesy, creamy filling is full of flavor and absolutely delicious.Puff pastry is a type of laminated dough similar to croissants.It’s made by layering dough with fat (usually butter in homemade versions and vegetable fats in store-bought) which gives it a light, flaky texture.

It’s delicious! And it’s easy to work with too.You buy it frozen from the store, thaw it at room temperature, and it’s ready to go.Here, we use it to make a free-form crust filled with creamy, cheesy, mushroom-and-leek filling.

It’s a hearty and rich and perfect for special lunches, dinner parties, or a lazy weekend of therapeutic time in the kitchen.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsMushroom and Leek Tart Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Ingredient notes Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white).Because of this, leeks tend to be quite dirty and need to be washed carefully.To clean leeks, trim both the root end an

Read More