{ Leek + Mushroom Tart }

Among all those late summer vegetables, leeks rank as one of my favourites. Their sweet and fragrant onion-like flavour adds so much deliciousness to all the comfort foods like soups, stuffings, scalloped potatoes– and savoury tarts like this one. Using premade puff pastry (found in the freezer section of your local grocery store) makes it a simple matter of just assembling and baking, and it looks wonderful! Try it yourself.

Cooking with leeks:

  • All parts are edible, however the white and light green parts close to the base are considered the most tender, flavourful portion.
  • Dirt often gets trapped inside leek layers while growing. Slice into pieces first, then place in a colinder to rinse well before using.

Thank you to Jessica Musslewhite for yet another delish creation. (See more of her work at Mushrooms & Thyme blog) I hope you are all enjoying those fresh vegetables and all the great flavour in your life– I know we are!

Leek + Mushroom Tart


  • 1 premade puff pastry sheet
  • 1 leek, thinly sliced and washed
  • 2-3 mushrooms, thinly sliced
  • 3/4 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • Sprigs of thyme
  • Olive oil
  • Salt and pepper to taste


  • Preheat oven to 400°F.
  • In a small bowl, mix together ricotta and mozzarella cheese. Season the mixture with salt and pepper.
  • Place a sheet of puff pasty onto a paper-line baking sheet. Score the pasty with 1 inch border. Using a fork, prick inside the border. This will allow the edge to puff up while keeping the centre down as it bakes.
  • Spread the cheese mixture in the centre and layer on mushrooms and leeks. Drizzle veggies with a little olive oil, add sprigs of thyme, and bake for 30-40 minutes until golden brown. Garnish with fresh salt and more thyme before serving.