This rich and comforting tart comes together quickly with the aid of premade puff pastry. Creamy leeks and meaty mushrooms make for a satisfying dish for vegetarians and non-vegetarians alike. Pair with a green salad for a simple but elegant meal.
1 sheet of puff pastry, thawed per package directions
2 tablespoons olive oil
3 to 4 large leeks (about 2 pounds), white and pale green parts sliced thin and rinsed well
1 pound mixed mushrooms, sliced
Salt and freshly ground pepper
2 eggs, lightly beaten
1/2 cup heavy cream
2 teaspoons chopped fresh thyme leaves
1 cup grated Gruyere or Swiss cheese, divided
Preheat oven to 425 degrees F. Roll out pastry dough on floured parchment paper to fit 11-inch tart pan. Press dough into pan and trim excess. Place pan in freezer to chill until ready to use.
Add oil to large skillet or saute pan over medium-high heat. Saute leeks until softened, about 5 to 7 minutes, adding a splash of water if the pan becomes dry. Add mushrooms and continue sauteing until they have reduced in volume by half, about 7 to 8 minutes. Season with salt and pepper to taste. Set aside.
In a large bowl, combine eggs, cream, thyme and 3/4 cup of cheese and mix well. Season with salt and pepper to taste.
Stir in leek and mushroom mixture. Pour into prepared pan, top with remaining cheese and bake for 30 to 35 minutes until golden. Serve immediately.