This savory tart layers a buttery puff pastry crust with a creamy egg and mascarpone filling, a mellow topping of sautéed leeks and mushrooms, and tangy crumbled goat cheese. The crispy crust perfectly complements the creamy filling, while the sweet leeks perfectly balance the earthy mushrooms. This easy tart can make an impressive appetizer or a vegetarian dinner for two.
Ingredients
Mushroom, Leek, and Goat Cheese Tart
3 Tbsp salted butter, divided
1 large leek, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
16 oz white mushrooms, sliced
2 cloves garlic, minced
¼ tsp dried basil
¼ tsp dried thyme
Salt and pepper
1 sheet puff pastry, thawed
3 large eggs, divided
4 oz mascarpone cheese
4 oz goat cheese
¼ cup pine nuts
Directions
Mushroom, Leek, and Goat Cheese Tart
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the leeks and sauté until just tender but not brown, about 6 minutes. Transfer the leeks to a bowl and set aside.
Heat the remaining tablespoon of butter in the same skillet over medium-high heat. Add the mushrooms and garlic and sauté until the mushrooms release all of their liquid and most of it boils away, about 5 minutes. Add the leek mixture to the mushrooms, then add the basil and thyme. Sauté briefly and season with salt and pepper. Remove the pan from the heat.
On a lightly floured surface, roll out the puff pastry to a 9x12-inch rectangle. Transfer the pastry to the prepared baking sheet.
Beat one egg and brush the entire surface of the puff pastry with the beaten egg. Fold the four edges of the pastry in towards the center to create a ½-inch raised edge. Brush the edges with the beaten egg also. Prick the interior of the pastry all over with a fork. Bake the pastry until lightly golden brown, about 10-12 minutes. If the pastry puffs up in the center, gently press it down to create a flat surface.
In a small bowl, whisk together the mascarpone, remaining 2 eggs, and 2 ounces of goat cheese until smooth. Pour the mascarpone mixture evenly on top of the pastry, spreading it to the edges. Return the pastry to the oven and bake just until the egg mixture is set, about 5-7 minutes.
Remove the pastry from the oven and evenly distribute the mushroom-leek mixture on top. Evenly crumble the remaining 2 ounces of goat cheese on top of the mushroom-leek mixture, then sprinkle the pine nuts on top. Return the tart to the oven and bake for 2-4 minutes.
When ready to serve, broil the tart on low heat for 2-3 minutes, just until the cheese softens. Cut into pieces and serve warm.