Roasted Mushroom, Leek & Black Truffle Tart

Pair with Benziger Pinot Noir

Tossing the mushrooms with black truffle oil and roasting them really intensifies the earthy mushroom flavors. Make your own savory tart dough from your favorite recipe if you prefer.

1 -12” pre-made frozen tart dough round – thawed

1 pound assorted mushrooms – cut into 1/4”slices

4 tablespoons extra virgin olive oil

1 tablespoon black truffle oil

1 -1/2 teaspoons kosher salt

Freshly ground black pepper

1- 1/2 cup leeks – white part only – thinly sliced

2 large garlic cloves – peeled and chopped

4 ounces Gruyere cheese – grated

1/4 teaspoon fresh thyme – finely chopped

1 cup half & half

3 large eggs

Preheat oven to 350 degrees.

Place dough into a 9” round tart pan, pressing dough into the corners.  Line the pastry with parchment and fill half way with pie weights or dried beans.  Bake for 15 minutes, take the pan from the oven and remove the parchment and weights.  Return the pan to the oven and bake an additional 15 minutes or until the dough is lightly browned.

Place the sliced mushrooms in a large bowl and toss with 2 tablespoons of the olive oil, the truffle oil and the salt.  Spread the mushrooms on a baking pan and roast in the oven for about 25 minutes, or until the mushrooms are tender. Sauté the leeks, garlic & thyme in the remaining olive oil until soft then combine with the roasted mushrooms.

Place the tart pan on a baking sheet and sprinkle the bottom with half the grated Gruyere cheese. Spread the mushroom/leek mixture evenly over the tart pan and top with the remaining cheese.  In a bowl, whisk together the eggs and half & half and season with salt and pepper. Pour the egg mixture over the tart and bake until set in the center – about 40 minutes.  Cool slightly before serving.

Serves 6 – 8

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