A delightful tart combining the earthy flavors of leeks and mushrooms, perfect for brunch or a light dinner.
Combine the flour, salt, and pepper in a mixing bowl.
Mixing the dry ingredients thoroughly ensures an even distribution of flavor.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Use cold butter to achieve a flaky crust.
Add ice-cold water gradually and mix until the dough comes together.
Do not overmix to keep the crust tender.
Chill the dough for at least 30 minutes.
Chilling the dough helps prevent shrinkage during baking.
Roll out the dough and fit it into a tart pan.
Lightly flour the surface to prevent sticking.
Blind bake the crust with weights for 20 minutes, then remove weights and bake for another 10 minutes.
Blind baking ensures a crisp crust that won't become soggy.
Sauté the leeks and mushrooms with salt until softened.
Cook over medium heat to bring out the natural sweetness of the leeks.
Add thyme, cream, and pepper to the vegetables and let cool.
Cooling the mixture prevents the cheese from melting prematurely.
Spread half the cheese on the crust, add the filling, and top with remaining cheese.
Layering cheese on the crust creates a barrier against moisture.
Bake the tart at 375°F until golden and bubbly, about 25 minutes.
Let the tart rest before slicing to allow the filling to set.
Let the tart cool slightly before serving.
Serve warm or at room temperature for the best flavor.
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