Goat Cheese, Leek and Mushroom Tart
- 3 Tbs. unsalted butter
- 3 lb. leeks, white parts and 1 inch of pale green parts, thinly sliced
- 2 tsp. fresh thyme leaves
- 1 bay leaf
- 1/2 cup chicken stock
- 1 tsp. salt
- 3/4 tsp. freshly ground pepper
- 1/3 cup crème fraîche
- 3 oz. soft goat cheese, crumbled
- 1/2 lb. mixed mushrooms, such as oyster, chanterelle and cremini, brushed clean and coarsely chopped
- All-purpose flour for dusting
- 1 sheet puff pastry, thawed if frozen
In another fry pan over medium-high heat, melt the remaining 1 Tbs. butter until it foams. Add the mushrooms, the remaining 1/2 tsp. salt and the remaining 1/4 tsp. pepper and sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes.
Preheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper.
On a floured work surface, roll out the puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet. Spread the leek mixture to within 1 inch of the edge of the dough, and fold the edges of the dough over the filling to make a free-form tart. Bake until the crust puffs and both the crust and the leeks are golden, about 15 minutes. Scatter the mushrooms over the leeks and bake for 5 minutes more.
Let the tart stand for 5 to 10 minutes. Cut into bite-size pieces and serve warm. Serves 8 to 10.
Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).