MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
FLAMICHE AUX POIREAUX (LEEK TART)
Provided by Patricia Wells
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Eight servings
Number Of Ingredients 12
Steps:
- In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
- Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
- Preheat the oven to 425 degrees.
- Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
- Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
- If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
- Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
- Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 606 milligrams, Sugar 3 grams, TransFat 1 gram
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