Monticello Vineyards Leek and Cremini Mushroom Tart

The Corley Family shares their delightful leek and mushroom tart made with a salt and pepper crust and melted Gruyère cheese. Pair with their estate grown Pinot Noir.

Servings: 4-8

Cook Time: 1 1/2 hour

Pair With: A glass of Monticello Vineyards Estate Grown Pinot Noir.

Source: Recipe courtesy Monticello Vineyards; photo by Tama Takahashi.


Ingredients For the Crust:
1 cup flour, plus more for rolling out
1/2 teaspoon each salt and freshly ground pepper
7 tablespoons butter, chilled and cut into small pieces

Ingredients For the Filling:
3 tablespoons butter
3 leeks, white and very light green parts halved, cleaned and thinly sliced
1/2 teaspoon salt
1 pound cremini mushrooms, cut into 1 inch pieces
2 teaspoons fresh thyme leaves
3 tablespoons heavy whipping cream
1/4 teaspoon freshly ground pepper,
1 cup grated Gruyère cheese


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.

Recipe Courtesy Of

Monticello Vineyards

Inspired by the author of the Declaration of Independence and third president of the United States Thomas Jefferson, who once said, “Good wine is a necessity of life for me,” Jay Corley founded Monticello Vineyards.