Saffron, leek and mushroom tart

Ingredients

• 2 leeks, trimmed, halved lengthways
• 1 tsp caster sugar
• Pinch of saffron threads, soaked in 1 tbsp cold water for 10 minutes
• 1 tbsp chardonnay vinegar
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 250 ml (1 cup) pouring cream
• 1 small golden shallot, thinly sliced
• 2 bay leaves
• 3 black peppercorns
• 2 eggs, plus 4 yolks, lightly beaten
• 1 tbsp Dijon mustard
• 80 gm butter, chopped
• 300 gm seasonal mushrooms, thickly sliced (we used saffron milk caps)
• Mixed baby leaves, to serve
• Pastry
• 280 gm unsalted butter, softened
• 1 egg, lightly beaten
• 375 gm plain flour

Instructions

1. 1

   1: For pastry, place butter in the bowl of an electric mixer and using a paddle attachment beat on medium until pale and fluffy (5 minutes). Add egg and beat until combined. Reduce speed to low, add flour, 1 tsp fine cooking salt and 1 tsp cold water and beat until dough just comes together. Turn out onto a bench and knead until smooth. Form pastry into a disc, wrap and refrigerate to rest (1 hour).

2. 2

   2: Preheat oven to 200˚C. Bring pastry to room temperature (10 minutes). Roll out pastry on a lightly floured work surface to a rough 30cm x 40cm rectangle. Lightly grease a 3cm-deep 21cm x 32cm loose-based, fluted rectangular tart tin and line base and sides with pastry; trim excess pastry. Blind bake until dry to touch (15-20 minutes); cool in tin.

3. 3

   3: Meanwhile, for filling, reduce oven to 180˚C. Place leeks on a large tray lined with baking paper. Dissolve sugar in saffron mixture and vinegar in a small bowl. Whisk in olive oil and brush over leeks, reserving any remaining mixture. Bake until tender and just starting to brown (8-10 minutes); set aside.

4. 4

   4: Meanwhile, place cream, shallot, bay and peppercorns in 2 small saucepans; cook over low-medium heat, until mixture is infused. Strain mixture then return to pan; discard solids. Whisk in eggs, mustard and ½ tsp fine cooking salt until combined; cool slightly.

5. 5

   5: Place pastry tin on an oven tray and pour in egg mixture: top with leeks cut-side up. Bake until set and top is golden brown (30-35 minutes). Cool slightly in tin.

6. 6

   6: Heat a frying pan over high heat and add butter. When butter foams, add mushrooms and cook, tossing occassionally, until cooked (4-5 minutes).

7. 7

   7: Transfer tart to a platter, spoon over mushrooms, drizzle with any remaining saffron mixture and serve with mixed baby leaves on the side.