Leek and Chanterelle Tart

Leek and Chanterelle Tart
Photo by Leigh Beisch


  • 3 tablespoons butter
  • 1 cup flour, plus more for rolling out dough
  • 3 leeks, white and very light green parts halved, cleaned, and thinly sliced
  • 7 tablespoons butter, chilled and cut into small pieces
  • For the filling:
  • 1 cup grated gruyère cheese
  • 2 teaspoons fresh thyme leaves
  • + 7 more ingredients
    • ½ teaspoon freshly ground black pepper
    • For the crust:
    • 1 pound chanterelles, cut into about 1-in. pieces
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 3 tablespoons heavy whipping cream
    • ¼ teaspoon freshly ground black pepper

1. Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tbsp. ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor unt...

View full recipe at My Recipes


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