Leek & Mushroom Tart (Gluten-Free, Grain-Free)

🧂 Ingredients

• 1 cup almond meal

  about 100 grams
• 1 cup tapioca flour

  about 100 grams
• 1/2 cup butter

  90 grams, salted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove

  finely diced
• 1 teaspoon thyme leaves

  fresh or dried
• 1 egg
• Olive oil for cooking
• 1 leek

  sliced into thick circles (white and pale green parts)
• 250 g button mushrooms

  0.5 lb., sliced
• 1/4 teaspoon salt
• A pinch of pepper
• 1/2 teaspoon lemon zest
• 1 garlic clove

  crushed or diced
• 1 tablespoon lemon juice
• 5 large eggs

  whisked
• Optional: 50 g / 2 oz. Cheddar cheese

  grated

Instructions

• 1 Preheat the oven to 190 C / 375 F.
• 2 Add all tart crust ingredients except for the egg to a food processor. Whiz
  until combined and the mixture starts to come together. At this stage, add the
  egg and process again briefly to incorporate. Scrape the sides halfway. The
  mixture should be easy to mould with your fingers.
• 3 Transfer the crust mixture to a tart tin. I use a medium round tin with a
  removable bottom but you can use a square one or mini ones. Place the dough
  mixture in the middle and mould it into a pancake. Then use your fingers to
  press it down and spread into the sides as evenly as possible. The dough is
  easily breakable but is sticky so you can mend any cracks. Once evenly spread,
  press your fingers into the edges making sure the dough covers the sides of the
  tin. They don’t need to be cover the whole height of the sides, halfway is okay.
  Poke the base with a fork a few times.
• 4 Partially bake in the 190 C / 375 F oven for 12-15 minutes, until set and firm
  but isn’t golden brown. Remove and set aside.
• 5 Whisk the eggs in a bowl and season with a little salt and pepper and set aside.
• 6 Slice the leeks into thick circles, about 1/2-cm each and move them to a plate,
  keep them intact. Slice the mushrooms and set aside.
• 7 Heat a frying pan over medium-high heat and add a little olive oil. Add the
  whole leek circles and cook for 2 minutes each side, until golden brown and
  slightly charred. Remove carefully to a plate, keeping the circles intact still.
• 8 Add a little more oil to the pan and follow with the mushrooms. Season with a
  couple of pinches of salt and a little pepper. I like to grate a little lemon
  zest but it’s optional. Cook for 3-4 minutes, stirring a couple of times. Add
  once diced garlic clove and a splash of lemon juice, and cook for 2 more minutes
  or so. The idea is to let the mushrooms release their juices and then cook them
  long enough for those juice to evaporate, so we remove as much liquid as
  possible. You will be left with golden brown mushrooms.
• 9 Okay, it’s time to build our tart. Sprinkle the bottom of the crust with 1/2 cup
  of grated cheese if using. Pour in the egg mixture evenly and top with the
  mushrooms. Spread those evenly and then place the pre-cooked leek circles on
  top, gently pressing them into the mixture. Add a few more sprigs of thyme and
  pop in the 190 C / 375 F oven for 20 minutes.
• 10 Once ready, remove and allow to sit for a few minutes before removing the tart
  from the tin. Slice and serve with a salad or/and a side of tomato salsa,
  relish, aioli or as is.
• 11  

Nutrition Info