Leek and Mushroom Tart

Super easy to make, impressive to look at, and really tasty; this can be served as a lunch or dinner depending on portion size!
Leek and Mushroom Tart


 1 tsp olive oil

1 small clove of garlic, crushed  

1 large leek, chopped small

400g diced button mushrooms

3 tablespoons single cream

1 sheet of shop-bought puff pastry

Let's cook

Grab a pan and cook the garlic in the oil on a medium heat for two minutes, then add the leek and mushrooms and stir. Leave for two minutes until the mushrooms start to release juice.

Slowly add in the cream and stir until the mixture is thick, leeks are cooked, and most of the cream is evaporated.

Dollop the mixture into the middle of the puff pastry sheet and cook according to the instructions on the pastry box. This is usually at about 200°C for around 10 - 15 minutes.

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Leek and Mushroom Tart