Leek tart, button mushrooms, sheep's cheese and thyme

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

  1. Preheat the oven to 200°C (th. 6-7).

  2. 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.

  3. Cut the earthy part from the stem of the mushrooms, clean the cap carefully. Cut the mushrooms in 2.

  4. Arrange the leeks and mushrooms on a baking tray covered with baking paper. Drizzle with olive oil and salt. Bake for 25 min.

  5. 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.

  6. Pour the cheese mixture onto the tart base, arrange the roasted vegetables on top and bake for 25 minutes at 180°C (th. 6).

  7. Serve this tart hot or warm, with an endive salad.

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