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portobello and leek tart | thehungrybites.com

Portobello Mushroom and Leek Tart

With a yogurt based shell and skimmed milk instead of cream, this tart is lower in calories! Plus, you don’t have to roll out the dough!
Course Appetizer
Cuisine French, Mediterranean
Keyword Leek, mushroom, recipe, tart
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2 tarts
Author The Hungry Bites

Ingredients

  • For the crust:
  • 3 1/3 cups (500 grams) all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 cup (250 grams )butter, room temperature or slightly cold
  • 3/4 cups plus 1 tablespoon (200 grams) Greek yogurt
  • For the filling:
  • 4 tablespoons olive oil, or vegetable oil or butter
  • 1 pounds (500 grams) Portobello mushrooms, chopped in small pieces
  • 2 teaspoons thyme
  • 1 pounds (500 grams) leeks, chopped
  • 3 cups 300 grams grated parmesan and cheddar mix (or just one type of cheese)
  • 4 large eggs (reserve 2 tablespoons egg white for brushing the shell)
  • 2 cups milk
  • Salt and pepper to taste

  • 2 9-inch round tart pans

Instructions

  1. Make the shell: in a large bowl combine all the ingredients and mix with a fork until coarse crumbs are formed.

    Transfer to a work area and knead with your hands until it comes together.

    Wrap with cling film and let it rest for 30 minutes or more

  2. Make the filling: In a saucepan over high heat, cook the mushrooms and thyme with 2 tablespoons oil.

    At some point they’ll start to water out. Cook until all of their water has evaporated and then cook some more, about 5 minutes, until very fragrant and browned. Transfer in a large bowl to cool.

  3. In the same saucepan with the remaining oil but in medium-low heat, cook the leeks until tender and soft, about 10-15 minutes.

    Transfer into the bowl with the mushrooms, add some salt and pepper, mix and let them cool for 5 minutes or more.

  4. In the meantime preheat your oven to 350°F (175°C)
  5. Take the dough, pinch off little pieces and gradually cover the tart pans with them. Level the surface with the back of a spoon (you can also roll out the dough if you like).

    At this point you can either pre-bake the shells as are (no need in filling them with beans or other staff, they’ll hold their shape) or you can choose not to. If you choose to bake them, do it until they are golden brown, about 20 to 30 minutes. Then let them cool a little.

  6. Whether you pre-baked the shells or not, slightly beat the egg white until foamy and brush the shells to make a seal.

    Combine the cheese with the leeks and mushrooms and divide into the pans.

    Beat the milk with the eggs and a pinch of salt, and then divide it into the pans.

  7. Bake the tarts on the lowest rack of your oven for 35-45 minutes or until filling is set and the crust golden brown.

    Eat!

Recipe Notes

The recipe is for 2 tarts. You can divide it for just one tart, or better yet, divide just the ingredients for the filling and store in the freezer half of the dough for later use!