An easy and delicious savoury tart, to be ideally served with a warm soup or a salad.

You can replace leek by onion. And you may also add some chicken to this recipe.

Leek, Mushroom and Courgette Tart


The Pastry
  • Combine the butter cubes with flour. Preferably use a mixer.
  • Add the egg yolk and a pinch of salt.
  • Add some cold water to form the dough. Do not knead.
  • Leave to rest for 20 minutes in the fridge.
Leek, Mushroom and Courgette Tart
The Filling
  • Cook the chopped leek with some olive oil for 5 minutes over medium heat.
  • Add the mushrooms and the sliced courgette and cook for 10 to 15 minutes.
  • Place the cooked mushrooms, courgette and leek in large bowl.
  • Add the grated cheese, the eggs and egg white, the crème fraiche, salt and pepper and mix until well combined.
Leek, Mushroom and Courgette Tart
The Assembling
  •  190°C
  •  40min
  • Use some flour to spread the dough and line your tart tin.
  • Pick the tart pastry using a fork.
  • Add the filling.
  • Put some grated cheese on top.
  • Bake for 40 to 45 minutes at 190°C.
  • Serve warm.