Mushroom & Leek Tart

This tart is prepared with ready-to-roll puff pastry, producing a light, crisp shell to encase a creamy filling that’s balanced by the freshness of leek and meaty bite of mushroom; delicious hot or cold, serve with a side salad or cut into tiny, canape sized pieces to serve with drinks. The recipe calls for a substantial quantity of mushrooms so be sure to choose good quality produce that isn’t watery.

Category:  Main Course Vegetarian Canapes & Cocktails  - 


For 6 Serving(s)


  • Knob butter, about 25g
  • 1 leek, finely sliced
  • 1 shallot, finely sliced
  • 1 clove garlic, crushed
  • 250g tub Mascarpone
  • 2 eggs
  • 50g Parmesan, grated
  • Good pinch thyme
  • Sea salt & freshly milled black pepper
  • 250g puff pastry
  • 250g mushrooms, halved & sliced

Mushroom & Leek Tart Directions

  1. Melt the butter in a frying pan, gently sauté the leek, shallot and garlic until they are soft but not coloured; remove and cool. Whisk together the Mascarpone, eggs, Parmesan, thyme and seasoning.

    Preheat the oven to 200°C

    Roll out the puff pastry to a rectangle of about 24cm x 34 cm, place on a baking tray lined with kitchen parchment and crimp the edges a little to hold the filling.  Pour in the Mascarpone mixture, spreading to the edges followed by the leeks and finally the mushrooms. Bake in the center of the oven for 35 minutes until the filling has set and the pastry is golden. Serve warm or cold.