Usually my recipes serve 2 or 4, but since I made this tart for 6 of us, here are the recipe and the quantities used. It's at its finest straight out of the oven - and is most easily divided by cutting with scissors! Can be eaten at room temperature, or - if there is any left - reheated in a moderate oven for about ten minutes.
Ready-rolled pastry is a little more expensive than block, but saves so much time. Here I used a single sheet of Sainsbury's puff pastry; it weighs 375g, which is a little more than most other brands, and just right for six.
Leek, Mushroom and Walnut Tart
Ingredients
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| READY |
375g sheet of ready-rolled puff pastry
3 tbsp decent oil
4 fat leeks, trimmed & sliced to about 15mm
200g mushrooms, trimmed & thinly sliced
50g walnut pieces, chopped coarsely
2 eggs
150ml creme fraiche or double cream
90g blue cheese - preferably vegetarian Stilton
2 tbsp snipped sage leaves (or other herb)
Method
1 Line a large rectangular baking sheet with parchment. Unroll the pastry and place
on the sheet, then use fingers to pinch up the sides all round to about 15mm.
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| STEADY |
2 Heat 2 tbsp of the oil in a large pan and saute
the leeks for about 10 mins; stir occasionally.
Move them from the pan into a large bowl.
3 Add the rest of the oil to the pan and saute the
mushrooms and walnuts for 3-4 mins. Add to
the leeks.
4 Beat the eggs lightly in a bowl with the creme
fraiche or cream, then crumble in the cheese,
add the sage and mix well.
5 Spread the leeks and mushrooms evenly across the pastry, then pour the egg/creme
mixture over them and smooth out.
6 Bake for 30-35 mins until the filling is set and the pastry browning nicely.
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| GO! | | |
Adjustments, Anyone?
If the family likes tomatoes, halved baby cherry or plum tomatoes could be dotted around the tart before baking, cut side upwards. If there's no sage, thyme leaves or coriander would be good. Hazel nuts could be substituted for walnuts, and you could add peas or sweetcorn!
Sides
We had a salad of baby spinach leaves, rocket, celery, cucumber, chopped dates and chopped pears. For a more substantial meal, buttered baby potatoes would be nice, and parsnips roasted in a lower shelf as the tart cooks instead of salad.
And to Drink?
Either a dry white wine or a light red (e.g. beaujolais) might go well, otherwise perhaps apple juice or just a sparkling mineral water.
Those who love desserts will know that 'mille feuilles' is French for 'a thousand leaves', so called as it's usually made with sweet stuff sandwiched between layers of puff pastry. My recipe here is a savoury version,
and for me it's a keeper. I made two individual servings, but for any more than that it would be better to make one long piece and carve with a very sharp knife to serve.
Each ingredient can be prepared in advance, but otherwise, once the pastry is thawed, the whole thing could be done from start to serving in about an hour. The extra in the picture is smashed roasted baby potatoes - the potatoes are simmered for about 5 minutes, then drained and crushed a little (e.g. with the end of a rolling pin) before placing in an oiled tin and putting in the oven about 15 minutes before the pastry goes in.
To toast flaked almonds, warm a small pan and dry fry them for 3-4 mins, stirring often to prevent burning.
Mushroom, Leek & Goat Cheese Mille Feuilles - serves 2 but easily increased.
The pastry should be thawed in the fridge for a few hours. The oven needs to be at just under 200C; suggest turning it on once the filling ingredients are individually prepared and before rolling out the pastry. Line a baking sheet with parchment.
Ingredients
About 130g frozen puff pastry, thawed (if from a frozen rolled sheet, cut a piece about 12cm long)
few drops of milk
1 tbsp oil
1 small leek, trimmed and finely sliced
80g mushrooms (approx 4 medium) trimmed and finely sliced
40g soft goat cheese (about 4cm from a log), sliced into four
1 good tbsp fresh thyme leaves (or parsley/coriander)
2 tbsp toasted flaked almonds (optional)
freshly ground black pepper
Method
1 If using part of a sheet of pastry, open out the strip and roll out gently to be just a little longer and wider.
Cut evenly crossways into six pieces.
If using a block, roll out thinly to a strip around 24 cm x 12cm, then halve lengthwise and cut each strip
crossways into three pieces. Place on the baking sheet and brush lightly with milk.
2 Put the pastry pieces in to bake for 15 minutes. When they're puffed and golden, remove from the oven
but don't turn it off yet.
3 Meanwhile, heat the oil in a medium pan and saute the leek for 5 minutes, stirring occasionally. Then add
the mushrooms and thyme and saute for a further 5 mins. Add the goat cheese, almonds and a good
pinch of pepper and mix well.
4 To build the mille feuilles, press down lightly on four of the cooked pieces, keeping the other two as they
are for the tops. Divide half of the filling between two of the flattened pastry pieces and cover them with
the other two. Spread the remaining filling over these and top them with the remaining two, pressing down
gently but without breaking the puffiness.
5 Return to the oven for 5 minutes to heat through.
And there you have it. Substitutions can be made for the filling, e.g. onions for the leek, cream cheese for goats, chopped walnuts or hazels instead of almonds. For glamour, the mushrooms could have a splash of sherry, brandy or vermouth in which to simmer until the liquid is reduced. Shredded spinach could be added to the pan with the mushrooms. A hot vegetable of choice would be right for this, and a light wine would do justice, perhaps a dry white.
I'm thinking this would make a good vegetarian main for Christmas lunch, with preps done earlier, though it needs attention for the last 20 minutes. The ingredients could also be transported easily if the cook should be working in someone else's kitchen!
