Mushroom Leek Tartlet

🧂 Ingredients

• 225 g flour
• 140 g cold butter
• 5-6 tbsp cold water
• ½ tsp salt
• 1 leek
• 1 brown onion
• 400 g mixed mushrooms
• 60 g gruyere cheese
• 1 tbsp miso
• 300 ml heavy cream
• 2 cloves crushed garlic
• 1 tbsp thyme
• 50 g butter
• 1 tbsp oil

Instructions

• 1 Mix flour and salt together in a food processor
• 2 Cut the butter into cubes and add it to the flour pulsing 8 times to combine
• 3 Add the cold water 1 tbsp at a time pulsing in between each spoon until the
  dough comes together
• 4 Wrap the dough in clingfilm and place in the fridge for 1 hour (prepare filling)
• 5 Remove dough and roll it out on a well floured surface to fit a 31x21
  rectangular pan
• 6 Press the dough down and trim the edges
• 7 Blind bake @ 180c for 10 minutes and allow to cool
• 8 Slice the leeks, onion & mushrooms
• 9 Fry the leeks with the butter and oil on medium heat for 4-5 minutes
• 10 Add mushrooms, garlic & thyme and cook for a further 3 minutes
• 11 Stir in the miso and add the cream, simmer for 3 minutes
• 12 Add gruyere cheese and cook for a further 2 minutes until mixture has thickened
• 13 Allow mixture to cool and pour it into the tartlet case
• 14 Cook @ 180c for 15-20mins or until pastry is brown and crispy
• 15 Allow to cool slightly and serve warm

Nutrition Info