Here are some leek and mushroom tarts, perfect for relaxed winter evenings with friends and family.
for 1 large tart or 6-7 small ones
250g plain flour, sifted
150g unsalted butter, cold
1/2 tsp salt
400g mushrooms, sliced
2 garlic cloves, crushed
2 leeks, sliced
1 tsp thyme
1 tbsp rapeseed oil
150ml natural yoghurt or sour cream
5 tbsp plain flour
50g mild cheese, grated
1. For the crust, place flour in a medium bowl, add salt and butted cut into smaller cubes. Work it with your fingertips until crumbs start to form. Add beaten egg and combine it quickly all together with your hands. Wrap in a cling film and place in a fridge for an hour.
2. In a meantime prepare the filling. Heat oil in a pan. Add mushrooms and garlic and cook on medium heat until all the water from mushrooms is evaporated and mushrooms are cooked through. Add the sliced leeks and oregano, cook for few minutes. Season with salt and pepper and mix well.
3.In a bowl, whisk yoghurt or sour cream with milk and eggs. Add cheese and mix. Mix it in with mushroom and leek filling.
4.Preheat the oven at 190 C/170 C fan/GAS 5.
5.Take pastry out the fridge. Roll it out, sprinkling with little flour and fit it in a baking tray, prick it with fork and cover with baking paper and some dry beans :) or baking beans. Place in the oven for 15 minutes. After this time, take the pastry out and spoon the filling over it. Put back in the oven for 30 minutes.
6.Let cool for 10 minutes. Serve warm.