the taste space

Mushroom and Leek Tart

Posted in Breakfasts, Mains (Vegetarian) by pomelo on November 8, 2009

whole wheat pastry shell

This savoury tart or quiche was inspired by the contents of the fridge crisper — a bunch of leeks and a handful of mushrooms — and proved delicious enough to please even a quiche-cynic!

Pastry making is always a learning experience for me.  To appease an irritable tummy, I use whole grains where possible and often have to experiment for success.  A 100% whole wheat crust does not always roll properly for me, and I have been known to piece together a crust using little bits.

The pastry shell recipe, adapted from Jeanne Lemlin’s  Vegetable Quiche with Smoked Cheese in the Vegetarian Pleasures cookbook, uses about 60% whole wheat and works very well.  The dough was easy to roll and turned out flaky and delicious.  My secret: add extra butter and refold dough while rolling.

And because two crusts are as easy to make as one, I doubled the recipe and froze a Broccoli and Sundried Tomato Tart for a rainy day.

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