Leek & Mushroom Tart in Shortcrust Pastry

Name: Leek & Mushroom Tart in Shortcrust Pastry
Ingredients: 3 tablespoons extra-virgin olive oil; 1 leek, white and light green parts, washed and finely sliced; 300 g mixed mushrooms, sliced; 1 tablespoon chopped thyme leaves, plus extra to serve; pinch of sea salt flakes and freshly ground; black pepper; 2 eggs; 125 ml (1/2 cup) milk; 50 g kefalograviera cheese, manchego or sharp cheddar, grated, plus extra, shaved, for sprinkling (optional); 90 g (3/4 cup) gluten-free cornflour; 100 g (3/4 cup) sweet rice flour (also known as glutinous rice flour); 50 g (1/3 cup) sorghum flour; 35 g (1/3 cup) almond meal; 1 tablespoon sea salt flakes; 125 g cold unsalted butter, cut into cubes; 1 egg

www.foodmatters.com

Vegetarian tarts are a fantastic option if you’re having people over for morning tea or lunch as they look really fancy and are satisfying without being heavy. This impressive tart – a heavenly...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.

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Ingredients

3 tablespoons extra-virgin olive oil
1 leek, white and light green parts, washed and finely sliced
300 g mixed mushrooms, sliced
1 tablespoon chopped thyme leaves, plus extra to serve
pinch of sea salt flakes and freshly ground
black pepper
2 eggs
125 ml (1/2 cup) milk
50 g kefalograviera cheese, manchego or sharp cheddar, grated, plus extra, shaved, for sprinkling (optional)
90 g (3/4 cup) gluten-free cornflour
100 g (3/4 cup) sweet rice flour (also known as glutinous rice flour)
50 g (1/3 cup) sorghum flour
35 g (1/3 cup) almond meal
1 tablespoon sea salt flakes
125 g cold unsalted butter, cut into cubes
1 egg