Entree: United States – Pacific Northwest – Chanterelle Mushroom Tart (Savory open tart with chanterelle mushrooms, caramelized leeks, and herbed egg-cream filling)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr

Ingredients

- 1 sheet (8.5 oz / 240 g) frozen puff pastry, thawed
- 12 oz (340 g) fresh chanterelle mushrooms, cleaned and roughly chopped
- 2 large leeks (white and light green parts only), thinly sliced and rinsed
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 tsp (1 g) fresh thyme leaves, plus extra sprigs for garnish
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Gruyère or sharp cheddar
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash
- Coarse sea salt for finishing

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the thawed puff pastry into a roughly 11 x 14 in (28 x 36 cm) rectangle. Transfer to the prepared sheet. Score a 1-inch (2.5 cm) border around the edge without cutting through; prick the center lightly with a fork. Brush the border with the egg wash.
3. In a large skillet over medium heat, melt butter with olive oil. Add sliced leeks and a pinch of salt; cook, stirring occasionally, until soft and caramelized, about 8–10 minutes.
4. Add chanterelles and thyme to the skillet; increase heat slightly and sauté until mushrooms release their juices and soften, about 5–6 minutes. Season with remaining salt, pepper, and lemon juice. Remove from heat and let cool slightly.
5. In a bowl, whisk together eggs, heavy cream, grated cheese, and chopped parsley until combined. Stir in the sautéed leeks and chanterelles.
6. Pour the filling into the center of the prepared pastry, spreading evenly but keeping the scored border clear. Fold the scored edges slightly inward to create a raised rim.
7. Bake in the preheated oven 25–30 minutes until the custard is set and the pastry is golden and puffed. If the edges brown too quickly, cover loosely with foil.
8. Remove from oven and let rest 5–10 minutes. Sprinkle with fresh thyme leaves and a pinch of coarse sea salt. Slice and serve warm with a crisp green salad.