Mushroom Leek Tartlet

Ingredients

• 225 g flour
• 140 g cold butter
• 5-6 tbsp cold water
• 1/2 tsp salt
• 1 leek
• 1 brown onion
• 400 g mixed mushrooms
• 60 g gruyere cheese
• 1 tbsp miso
• 300 ml heavy cream
• 2 cloves crushed garlic
• 1 tbsp thyme
• 50 g butter
• 1 tbsp oil

Instructions

1. 1

   --- Pastry ---

2. 2

   Mix flour and salt together in a food processor

3. 3

   add: Cut the butter into cubes and add it to the flour pulsing 8 times to combine

4. 4

   Add the cold water 1 tbsp at a time pulsing in between each spoon until the dough comes together

5. 5

   Wrap the dough in clingfilm and place in the fridge for 1 hour (prepare filling)

6. 6

   roll: Remove dough and roll it out on a well floured surface to fit a 31x21 rectangular pan

7. 7

   Press the dough down and trim the edges

8. 8

   Blind bake @ 180c for 10 minutes and allow to cool

9. 9

   --- Filling ---

10. 10

    Slice the leeks, onion & mushrooms

11. 11

    Fry the leeks with the butter and oil on medium heat for 4-5 minutes

12. 12

    Add mushrooms, garlic & thyme and cook for a further 3 minutes

13. 13

    Stir in the miso and add the cream, simmer for 3 minutes

14. 14

    Add gruyere cheese and cook for a further 2 minutes until mixture has thickened

15. 15

    cool: Allow mixture to cool and pour it into the tartlet case

16. 16

    Cook @ 180c for 15-20mins or until pastry is brown and crispy

17. 17

    cool: Allow to cool slightly and serve warm