Directions For the Crust:
In a medium bowl, mix flour, salt, and pepper. Rub the butter into the flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork. Or: pulse flour, salt, pepper and butter in a food processor until coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together.
Turn the dough onto a large piece of plastic wrap and use the wrap to press the dough into a 1-inch thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
Preheat oven to 375 degrees. Lightly flour a work surface. Unwrap dough and gently roll out into 12 inch circle. Place in 9 1/2 inch tart pan, trim edges. Cover dough with foil and weigh down with dried beans or uncooked rice and bake 20 minutes. Lift off foil and weights and bake uncovered until turning golden, about 10 minutes. Cool to room temperature.
Directions For the Filling:
Melt butter in a large frying pan over medium-high heat; add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn the heat to high and add the mushrooms and cook, stirring constantly, until mushrooms have given off their liquid, about 5 to 10 minutes. Stir in the thyme, cream and pepper, then turn off heat and let cool to room temperature. Spread half the grated cheese over tart crust, spread leek-mushroom mixture on top, then sprinkle on the remaining cheese. Bake about 25 minutes until cheese is melted and golden. Serve warm or at room temperature.
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Chef's Notes:
Editor's Note: If you must use dried thyme, use 2/3 teaspoon.