Ingredients
- 3 medium leeks
- 16 button mushrooms
- 1 shortcrust pastry
- 12.5 cl of liquid cream
- 2 eggs
- 50 g of sheep’s cheese
- 1 pinch of ground nutmeg
- 2 sprigs of thyme u olive oil
Preparation
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Preheat the oven to 200°C (th. 6-7).
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Cut the leeks in 2 to separate the white from the green. Save the green for another recipe. Wash the white and cut it into 1 cm pieces.
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Cut the earthy part from the stem of the mushrooms, clean the cap carefully. Cut the mushrooms in 2.
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Arrange the leeks and mushrooms on a baking tray covered with baking paper. Drizzle with olive oil and salt. Bake for 25 min.
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Meanwhile, spread the dough into a tart pan. Mix the cream with the beaten eggs, the grated sheep’s cheese, a pinch of salt, pepper, nutmeg and the chopped thyme.
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Pour the cheese mixture onto the tart base, arrange the roasted vegetables on top and bake for 25 minutes at 180°C (th. 6).
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Serve this tart hot or warm, with an endive salad.