Leek and Mushroom Tart

SERVES: 6
PREP TIME: 15 minutes
COOK TIME: 30mins

INGREDIENTS

1 sheet store-bought puff pastry (Borgs or Pampas varieties)
1 tbsp olive oil
2 cloves garlic, finely chopped
2 sprigs fresh thyme leaves (remove the stalks)
1 large leek or 2-3 small leeks, halved lengthwise and sliced into thin half moons
400g swiss brown mushrooms, sliced

White sauce

2 tbsp nuttalex
2 tbsp all-purpose flour (can use cornstarch if gluten free)
¼ tsp onion salt
Freshly ground black pepper
1 cup non-dairy milk (soy or oat)

METHOD

Preheat oven to 200°C

On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square. Using a sharp knife, lightly score the pastry leaving a 1-inch border all along the outer edge being careful not to cut all the way through.

Using a fork, prick the puff pastry a few times to create ‘air holes.’

Carefully slide the parchment paper and pastry onto a rimmed baking tray and refrigerate while you prepare the topping.

In a large pan over medium heat, add the oil. Add the garlic and thyme and cook for 30 seconds then add the leeks and cook until they begin to soften. Add the mushrooms and cook until soft.  Remove from heat and set aside.

To make the white sauce;

Melt the butter in a small saucepan over a low heat, then whisk the flour into the melted butter. Add the salt and freshly ground pepper.

Cook over low heat stirring for a full 2 minutes to minimise the taste of the flour and the consistency is thick and bubbly.

Turn up the heat to a medium heat and then slowly add the milk, stirring constantly. Bring to a low simmer and continue to cook slowly until the sauce is smooth and thickened, about 10 minutes.

Turn off heat and set aside.

Assembling the tart

Take the pastry out of the fridge and spoon the mushroom and leek filling onto the pastry being mindful to stay within the scored lines.

Bake the tart for 15 minutes and then remove the tart from the oven and pour over (carefully) the white sauce. Bake for 15 minutes more until the sauce is bubbling. Keep an eye on the outer edges of the tart and cover with foil if they begin to turn too brown – you don’t want them to burn.

Remove from heat and let cool for 5 minutes and then slice into rectangles and serve. This tart can be eaten hot or cold.