Leek and Chanterelle Tart Recipe – Sunset Magazine

Ingredients

• For the crust:
• 1 cup flour, plus more for rolling out dough
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 7 tablespoons butter, chilled and cut into small pieces
• For the filling:
• 3 tablespoons butter
• 3 leeks, white and very light green parts halved, cleaned, and thinly sliced
• 1 pound chanterelles, cut into about 1-in. pieces
• 2 teaspoons fresh thyme leaves
• 3 tablespoons heavy whipping cream
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated gruyère cheese