Leeks can be intimidating, large and seemingly boring and old-fashioned. However, they are actually quite flavourful and constitute the most quintessential of winter fare. When cooked down into soft, sweet, caramelized goodness in this recipe, you are sure to become a fan in no time.
This dish combines leeks with the sweetness of fennel and savoury of mushrooms in the form of a rustic hand tart fit for any time of day. If you have any extra pie filling, it makes for an awesome filler for grilled cheese as well.
Prep Time: 50-60 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour and 30 minutes
For the crust:
1 ¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
1 teaspoon ice water
For the filling:
6 tablespoons unsalted butter, divided
16-oz. package cremini mushrooms, thinly sliced
1 clove garlic, finely chopped
Salt and black pepper to taste
2 tablespoons white wine
1 tablespoon olive oil
1 fennel bulb, washed, trimmed, and finely chopped
2 large leeks, washed, trimmed, cut in half lengthwise, and chopped into ½-moon slices
¼ cup finely chopped red onion
½ cup grated Fontina cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh thyme
1. Place the flour, sugar, and salt into a food processor and pulse a few times to mix. Add the bits of butter and pulse until mixture resembles a coarse meal.
2. Whisk the egg with the ice water and pour into the food processor a little bit at a time, pulsing once after each addition. You don’t want to overwork the dough.
3. Take the dough out onto a counter and roll it into a ball. Be mindful not to overwork the dough. Flatten it with your hands into a small disk, then wrap it in plastic wrap and chill for at least 3 hours.
1. Preheat the oven to 400°F.
2. In a large skillet, melt 4 tablespoons of the butter over medium-high heat. Add the mushrooms and sauté about 10 minutes. Add the thyme and garlic and sauté 1 minute more.
3. Add the white wine and deglaze the pan, scraping up the browned bits as you stir, allowing the wine to evaporate. Season the mushrooms with salt and pepper to taste and remove the pan from the heat.
4. In another large skillet, melt 2 tablespoons of butter and 1 tablespoon olive oil over medium-high heat. Add the fennel, leeks, and shallot. Sauté until soft and beginning to brown, about 10-15 minutes. Season to taste with salt and pepper.
5. Meanwhile, place the disc of dough between two sheets of parchment paper and roll it out into a rough ¼-inch thick square or circle.
6. Leaving a 2-inch border, sprinkle the dough with the Fontina cheese, reserving some for topping.
7. Mix the mushrooms and leek mixture together in one of the skillets.
8. Pour the vegetables into the center of the tart and spread out into an even layer, leaving the 2-inch border.
9. Sprinkle the top with Parmesan and remaining Fontina cheese.
10. Fold the dough edges over the filling. Don’t worry about the shape too much, as it is intended to look rustic.
11. Place in the center of the oven. Bake until the bottom crust is golden brown, about 25-30 minutes.
This recipe is adapted from Food52.com.
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