Imagine a culinary journey that transports you straight to the rustic kitchens of France, where every bite tells a story of tradition and flavor. This leek and mushroom tourte is not just a recipe—it's a masterpiece that transforms simple ingredients into a luxurious, creamy experience that will make your taste buds dance with joy. Whether you're a seasoned home cook or a curious food enthusiast, this dish promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pie crust
- 2 leeks, sliced
- 200g mushrooms, sliced
- 1 cup cream
- 1 cup grated cheese (e.g., Gruyère)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thoroughly washing the leeks and mushrooms. Slice the leeks into thin rings and chop the mushrooms into uniform pieces.
- Heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté until they become soft and translucent, approximately 5-6 minutes.
- Add sliced mushrooms to the skillet and continue cooking for an additional 7-8 minutes, stirring occasionally until mushrooms release their moisture and become golden brown.
- Season the vegetable mixture with salt and freshly ground black pepper. Pour in the cream and stir to combine, allowing the mixture to simmer for 2-3 minutes.
- Preheat the oven to 180°C (350°F). Prepare a pie dish by lightly greasing it with butter or olive oil.
- Carefully line the pie dish with the pie crust, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Pour the leek and mushroom mixture into the prepared pie crust, spreading it evenly across the surface.
- Sprinkle the grated Gruyère cheese over the vegetable mixture, covering it completely.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust turns golden brown and the cheese is melted and slightly crispy.
- Remove from the oven and let the tourte rest for 10 minutes before serving to allow the filling to set.
- Slice into portions and serve warm, accompanied by a light green salad if desired.
Tips
- Moisture is Key: When cooking mushrooms, ensure you cook them long enough to release their water content. This prevents a soggy pie bottom and concentrates their rich, earthy flavor.
- Cheese Selection: While Gruyère is traditional, feel free to experiment with other semi-hard cheeses like Comté or Emmental for subtle flavor variations.
- Crust Perfection: For an extra crispy crust, brush the edges with an egg wash before baking. This will give your tourte a beautiful golden-brown finish.
- Make Ahead: This dish can be prepared in advance and refrigerated before baking. Just add 5-10 extra minutes to the cooking time if baking from cold.
- Vegetable Prep: Clean leeks thoroughly by slicing and then rinsing in cold water to remove any hidden dirt between the layers.
- Serving Suggestion: A light, crisp green salad with a tangy vinaigrette perfectly complements the rich, creamy tourte.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
