Let’s Prepare a new amazing recipe.
For the crust:
150 grams (5.2 oz)Farine Complète Moony
100 grams (3.5 oz)White flour Farine Fleur Moony
130 grams (4.5 oz) butter, at room temperature
2 tablespoons dried chives
1 teaspoon garlic powder
1 pinch of salt
For the filling:
200 grams (7 oz) fresh mushrooms, peeled and quartered
5 leeks, peeled and cut into medium slices
3 garlic cloves, grated
1 tablespoon dried chives
2 tablespoons chopped parsley
1 tablespoon lemon zest
3 tablespoons olive oil
Salt and pepper, to taste
60 grams (2.1 oz) cream cheese
1 tablespoon chopped parsley
For the sauce:
100 milliliters (3.5 oz) heavy cream
80 grams (2.8 oz) Edam cheese, grated
Step 1: Preparing the crust
1- In a large bowl, add the whole wheat flour, all-purpose flour, butter, and mix with hands until the mixture texture becomes crumbly and very well combined.
2- Add the egg, garlic powder, dried chives, salt, and continue mixing until a smooth dough ball is formed.
3- Place the dough between two pieces of parchment paper and roll the dough out using a rolling pin to a medium thickness (1 cm).
4- Place the dough in a round tart mold (22 cm x 3 cm) greased with some butter, or covered with parchment paper. Remove the excess of the dough from the mold edges using a knife.
5- Prick the base of the dough all over with a fork and place it in the refrigerator for 30 minutes.
Step 2: Preparing the filling
6- In a small bowl, add the cream cheese, chopped parsley, and mix with a spoon until well combined. Set aside.
7- In a large pan over medium heat, add the olive oil, garlic, leeks, salt, pepper, and cook for 2 minutes until they become slightly soft.
8- Add the mushrooms, dried chives, lemon zest, and continue cooking for 5 minutes stirring from time to time using a wooden spoon until soft.
9- Place the filling mixture in a bowl and allow to cool.
10- Spread an even layer of the cream cheese mixture over the crust base, then fill it with the mushrooms and leeks mixture.
11- In a medium bowl, add the eggs, heavy cream, the grated cheese, and whisk with a fork until well combined.
12- Pour the egg mixture over the filling and place the tart in a preheated oven at 180°C (356°F).
13- Bake the mushrooms and leeks tart for 30 minutes, or until golden brown on top. Serve immediately!