Leek Tart with Mushroom Cream Sauce
Ingredients
- Ingredients
- 4 stalks Leeks
- 300 milliliters Whipped cream
- salt
- peppers
- 100 grams softened butter
- 1 egg
- 1 egg yolk
- 100 grams Pastry flour
- 150 grams Oyster mushrooms
- 150 grams Chestnut mushroom
- 2 Tbsps lemon juice
- 1 Tbsp sunflower oil
- 1 Tbsp Crème fraiche
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Trim the leeks, cut in half lengthwise, rinse well and cut crosswise into strips. Blanch in boiling salted water for about 3 minutes and drain. Rinse with cold water and drain. Boil 200 ml (approximately 3/4 cup) of heavy cream, season with pepper, remove from heat and marinate the leeks in the cream for 1 hour.
Beat the butter until fluffy and mix with the egg, egg yolk, and flour. Spread the mixture into the bottom of a pie plate and let rest for 20 minutes. Prick with the fork several times and bake in the preheated oven for about 20 minutes. Remove from the oven and then preheat the oven broiler.
Rinse and trim the mushrooms, coarsely chop the oyster mushrooms and cut the button mushrooms into slices. Drizzle with lemon juice. Beat the remaining cream until stiff. Drain the leeks over a bowl and set the cream aside. Heat the oil in a pan, fry the mushrooms and season with salt and pepper. Pour in the cream from the leeks, bring to a boil and stir in the cream fraiche. Spread the leeks over the pastry base in the pie plate and spread the whipped cream over it. Place under the broiler and broil for 1 minute. Serve cut into pieces and arranged on plates with the mushroom cream sauce.
