Mushroom and Gruyère Crostata

Name: Mushroom and Gruyère Crostata
Total time: 30 min
Ingredients: 1 (9-inch) pie dough round; 2 tablespoons extra-virgin olive oil; 6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick; 1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly; ½ teaspoon table salt; 2 garlic cloves, minced; 1 teaspoon minced fresh rosemary; 2 ounces Gruyère cheese, shredded (1/2 cup); 1 large egg, beaten; 1 tablespoon minced fresh chives

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For this weeknight crostata, we brown the mushrooms and leeks in the skillet for great depth of flavor.

Keywords

Side Dishes
Vegetarian
Weeknight
Savory Pies & Tarts

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Ingredients

1 (9-inch) pie dough round
2 tablespoons extra-virgin olive oil
6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick
1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly
½ teaspoon table salt
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
2 ounces Gruyère cheese, shredded (1/2 cup)
1 large egg, beaten
1 tablespoon minced fresh chives