Wild mushroom, leek and cheese tart recipe


A delicious wild mushroom pie, with slowly cooked caramelized leeks, two cheeses and garlic. The dough is made with chickpea flour for a delicious, earthy flavor and is also gluten free.

Preparation time: 45 minutes, plus 1 hour of cooling | Cooking time: 2 hours, plus 20 minutes of cooling


Feed four or six with roasted potatoes and gravy


For the pastry

  • 280g chickpea flour (chickpea flour), plus extra for dusting
  • 230g cold salted butter, cut into cubes
  • ½ teaspoon of dried thyme or rosemary
  • 3-4 tablespoons of ice water

For filling

  • 200g finely sliced ​​shallots
  • 1 large leek, thinly sliced
  • 20g butter
  • 2 teaspoons of balsamic vinegar
  • 4 tablespoons of olive oil or butter
  • 500g chestnuts or portobello mushrooms, roughly chopped
  • 250g wild mushrooms, keep whole unless they are very large
  • 4 large garlic cloves, finely chopped
  • 1½ tablespoon fresh thyme or sage leaves
  • 2 sprigs of rosemary, chopped leaves
  • 5 medium eggs
  • 100 ml whole milk
  • 200g coarsely grated mature cheddar
  • 60g of parmesan or vegetarian gruyere, coarsely grated
  • Large handful of parsley leaves, roughly chopped


  1. Use a food processor to combine the flour, butter, thyme or rosemary and a pinch of sea salt and pepper, until the mixture resembles breadcrumbs. Add the water one tablespoon at a time, pulsing the mixture until it forms a ball.
  2. Put the dough on the work surface and pat it into a thick pancake. Wrap it in parchment paper and let cool in the freezer for 15 minutes or in the refrigerator for 30 minutes.
  3. Gently brown the shallot and leek in the butter with a pinch of salt and pepper, in a large skillet, for 30 minutes, stirring occasionally until very soft. Stir in balsamic vinegar for the last five minutes to cook, then remove from heat.
  4. Spread the chilled dough between two sheets of lightly floured parchment paper, up to 4mm thick – rotate it evenly as you roll, to make sure it is even. Drape the dough, removing the paper (you can keep it for blind baking later), onto a 10 inch pie pan (use the rolling pin to scoop up the dough if easier) Gently roll the dough into mold, fill in the holes with excess dough and cut off the overhanging edges. Place the lined pan in the freezer for 30 minutes or in the refrigerator for an hour.
  5. Install a second large pan to cook the mushrooms in batches. I recommend starting with the chestnut / portobello mushrooms as they tend to take longer. Heat the olive oil or butter in the pan, then add the mushrooms with a small pinch of salt and pepper. Stir to coat the fat then spread them in the pan in a single layer. Fry over medium-high heat. After a few minutes, turn them over and fry the other side; after a few minutes, the mushrooms release liquid. Once the liquid has cooked and the mushrooms look firm and golden around the edges, add a little chopped garlic, thyme and rosemary (you will need to divide them between batches) and cook for a few minutes. . Remove mushrooms to a plate and repeat until all cooked through, keeping the wild mushrooms separate.
  6. Preheat the oven to 200 ° C / 180 ° C fan / gas 6.
  7. Line the bottom of the dough with floured baking paper and fill with beans or rice. Bake for about 10 minutes, until the edges of the pie become lightly golden. Remove from the oven, remove the dry beans and foil, and bake for another 15 to 20 minutes until the base is firm and golden. Remove the pan from the oven. Lower the oven to 190 ° C / 170 ° C fan / gas 5.
  8. While the pastry base is cooking, finish the filling. In a large bowl, whisk together the eggs and milk with a good pinch of salt and pepper and stir in the cheddar, half the Parmesan and the parsley.
  9. Pour half the leek / shallot mixture into the bottom of the pie base along with most of the fried chestnuts / portobello mushrooms, then add another layer of leeks and shallots. Pour over the egg and cheese mixture, top with the remaining Parmesan, then stack the wild mushrooms in the center to finish.
  10. Bake for 40 to 50 minutes, until the filling is set. Use a utility knife to check the center.
  11. Let cool for 20 minutes in its mold on a wire rack, then remove from the mold to serve.
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