Saffron, leek and mushroom tart recipe - Gourmet Traveller

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