Mushroom, Leek, and Gruyere Tart

Mushroom, Leek, and Gruyere Tart

Do you ever wonder how humans came to ingest certain foods? Who first thought about eating an egg? Who came up with the idea that spoiled milk in the form of yogurt was a good idea? Why would someone risk their life to eat a fungus that could potentially kill them? How did they figure out which ones were safe to eat and which ones were lethal? I’m not sure who figured out the mushroom thing, but I’m sure glad they did.

Lately, I’ve been on a shiitake kick. I always like these mushrooms in a stir-fry or soup, but I’ve been on a quest to find other uses for them. Not only are they meaty and delicious, but they are full of health benefits.

Ingredients

  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cubed and placed in freezer for 15 minutes
  • 4 to 6 tablespoons ice-cold water
  • 1 tablespoon unsalted butter
  • 1 large leek roughly chopped (white and light green parts only)
  • 10 ounces mixed wild mushrooms (shiitake, chanterelle, crimini, or your favorites)
  • 1 teaspoon minced fresh thyme leaves
  • 3/4 cup half and half
  • 4 ounces crème fraîche
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Gruyere cheese
Read the whole recipe on Southern Boy Dishes