Saffron, leek and mushroom tart recipe

Name: Saffron, leek and mushroom tart recipe
Ingredients: 2 leeks, trimmed, halved lengthways; 1 tsp caster sugar; Pinch of saffron threads, soaked in 1 tbsp cold water for 10 minutes; 1 tbsp chardonnay vinegar; 1 tbsp extra-virgin olive oil, plus extra for drizzling; 250 ml (1 cup) pouring cream; 1 small golden shallot, thinly sliced; 2 bay leaves; 3 black peppercorns; 2 eggs, plus 4 yolks, lightly beaten; 1 tbsp Dijon mustard; 80 gm butter, chopped; 300 gm seasonal mushrooms, thickly sliced (we used saffron milk caps); Mixed baby leaves, to serve; Pastry; 280 gm unsalted butter, softened; 1 egg, lightly beaten; 375 gm plain flour

www.gourmettraveller.com.au

This is GT's recipe for saffron, leek and mushroom tart. Warming and seasonal, with saffron adding an elevated edge.

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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.gourmettraveller.com.au.

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