bbcgoodfood.com
Prep:40 mins
Cook:40 mins
Easy
Serves 8
Ingredients
2 sheets of frozen puff pastry
25g butter
4 garlic cloves, minced
4 leeks, sliced and washed
600g mushrooms, sliced
3 eggs
150ml double cream
50ml milk
70g swiss cheese, coarsely grated
70g vintage cheddar, corasely grated
Method
Heat half the butter in a pan on medium heat and cook the leeks for 10 mins, stirring occasionally, until they soften. Transfer to a bowl.
Take the frozen pastry out to soften.
Turn up the heat to high and add the rest of the butter and garlic. When garlic is aromatic, add the mushrooms. Cook for 5 mins more, then transfer to a bowl.
Manipulate the pastry into a 22cm oiled pan.
Beat the eggs in a bowl, then gradually add the cream and milk. Add the leeks and mushroom after draining the excess liquid. Add half the swiss and cheddar cheese. Season, then tip the filling into the tart case.
Sprinkle with the rest of the cheese, then bake for around 30 mins until set and golden brown.
Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Other filling choices:
Mushroom and onion and tomato
+ ham
h3l3ns 