Savory Mushroom, Leek and Fennel Tart

Serves 6-8 +

There’s something deeply satisfying about this mushroom, leek and fennel tart. Maybe it’s the “umami” of the mushrooms, or the way the herbs, shallots, leeks, and fennel melt into the cheese. Try it and decide!

I love the flexibility of this recipe because it can be served as an appetizer in mini phyllo pastry cups or as a savory tart in golden (gluten-free) crust. Or for those who want to skip the crust completely, just press the filling into a muffin tin and serve upside down in perfect little mounds. 

Plus, it’s easy to transport and reheat before serving to bring out its creamy goodness. Best of all, mushrooms contain powerful healing benefits so you can enjoy this dish without guilt!

Gather and prep the ingredients:

  • 1 pound fresh brown (crimini) mushrooms (all veggies cut in a rough ¼ inch dice)

  • ½ pound of a mix of 2 or 3 of these mushrooms:

    • oyster, porcini, chanterelle, shitake, trumpet or maitake mushrooms, chopped

  • 1 cup leek (white only), chopped

  • 1 cup fennel (hard core of bulb removed), chopped 

  • ½ cup shallots, chopped

  • 2 eggs, beaten

  • 2 tablespoons extra-virgin olive oil 

  • 1 tablespoon butter or ghee

  • 1 tablespoon fresh tarragon, chopped (reserve a little for garnish)

  • 2 teaspoons fresh thyme, chopped (reserve a little for garnish)

  • 1 ½ - 2 teaspoons sea salt

  • ½ teaspoon coarsely ground black pepper

  • 1 teaspoon lemon zest and 1 teaspoon lemon juice

  • 1 cup Gruyere or Havarti cheese, grated  (or non-diary cheese)

  • ¼ cup shaved Parmesan cheese (or non-diary cheese)

  • Phyllo or gluten-free piecrust, galette dough or well-oiled muffin tin

To prepare:

Preheat the oven to 350 degrees. In a large skillet, heat oil over medium high. Add the shallot, leeks, fennel and herbs and sauté, stirring until soft, 5-7 minutes. Sprinkle with half of the salt and pepper. Remove from the pan and set aside.

Heat the butter in the same pan and cook the mushrooms, stirring until softened and browned (about 10 minutes). Add oil or butter as needed; or if the mushrooms sweat out excess water, use a paper towel to absorb. Stir in the salt and pepper, lemon juice and zest. Then mix in the cooked shallots/fennel/leeks. Allow to cool for a few minutes, and then stir in the egg and cheese (save the Parmesan as garnish).

If making a tart, pour the filling into a phyllo or gluten-free pie crust and bake for 30-35 minutes. If serving as an appetizer, fill tiny phyllo cups with one tablespoon of filling and bake for 20-25 minutes, until the egg sets and the cheese melts.

Or skip the crust all together and press the filling into a well-oiled muffin tin. Bake for 30 minutes or until a knife comes out clean. Using care, flip them upside down and arrange on a serving platter then garnish with fresh thyme and tarragon. Enjoy the savory goodness!

Sally LaMont, ND, LAc
www.drsallyskitchen.com