Leek And Chanterelle Tart

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This recipe includes an easy salt-and-pepper crust. If you choose to use a frozen crust make sure it does not include sugar. You can also substitute button or crimini mushrooms for the chanterelles.

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Steps

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Make crust: in a medium bowl , mix flour , salt , and pepper.

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Rub butter into flour until most of it looks like cornmeal but some larger , pea-size pieces remain.

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Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork.

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Or , pulse flour , salt , pepper , and butter in a food processor until a coarse , cornmeal-textured mixture forms , then drizzle in ice water until dough comes together.

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Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.

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-thick disk.

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Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.

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Preheat oven to 375.

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Lightly flour a work surface.

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Unwrap dough.

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With a rolling pin gently roll it , turning dough 90 degrees between each roll , into a 12 inch circle.

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Place rolled-out dough in a 9 1 / 2 inches tart pan.

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Trim edges flush with pan edges.

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Cover dough with a large piece of aluminum foil and weigh down with pie weights , dried beans , or uncooked rice.

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Bake crust 20 minutes.

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Lift f.

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Ingredients

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flour, salt, fresh ground black pepper, butter, leeks, chanterelle mushroom, fresh thyme leaves, heavy whipping cream, gruyere cheese