Caramelized Leek & Mushroom Tart
Breakfast for Dinner!
Once again this recipe was inspired by our trip to Scottsdale and Sedona Arizona. If you are tired of hearing about this fabulous trip, this is the last post on Arizona for right now. As you can guess we are hoping to go back in a few years.
This tart is pretty simple to make: caramelize the leeks, add sliced mushrooms, cook for a couple more minutes, add to the pie pan and bake. Making the pie crust is also pretty simple, follow the directions on wellness mama’s blog but basically you throw all the ingredients into a food processor, pulse until dough is formed and than press into a 9 inch pie pan. The dough was a little moist so I just used my hands and pressed the dough into the pan.
This recipe fills an oversized 9-inch pie pan to the brim and provided 3 large meals for the both of us. I served this tart with a simple leafy green salad drizzled with a vinaigrette dressing or serve alongside some roasted veggies such as broccoli and brussels sprouts. As always thanks for visiting my second favorite place, Emma’s Daily Bread. Cheers to a happy and healthy day!
Caramelized Leek & Mushroom Tart
Ingredients
- 3 Leeks thinly sliced
- 2-3 TBSP EVOO Use to caramelize Leeks
- 8 OZ shiitake mushrooms Or your favorite mushrooms
- 8 Eggs Beaten
- 2 TBSP Coconut milk or your favorite dairy free milk
- 1/2 tsp Salt & Black Pepper
- 1/2 Cup Gouda Cheese
- 1 9-Inch Gluten Free Pie Crust See Recipe Notes
Instructions
- Thinly slice leeks. Heat pan to low-medium, drizzle oil into frying pan and add leeks. Saute until leeks are soft and caramelized.
- Next add sliced mushrooms to the leeks and cook for a couple more minutes.
- I used the gluten free pie crust recipe from the wellness mama blog, direct link is: https://wellnessmama.com/13137/pecan-pie/ My husband and I both thought that this recipe worked really well for a tart.
- Evenly spread caramelized onions and mushrooms into the pie crust. Beat 8 eggs with 2 tablespoons of nut milk, mix in the salt and black pepper. The nut milk makes your eggs more creamy. Pour eggs evenly over the leeks and mushrooms. Bake at 375 for 40 minutes or until eggs are set in the middle.
- Than add 1/2 cup gouda cheese or more if preferred. Bake until cheese is melted and slightly browned. Allow the tart to sit 10 minutes before serving.
Notes
- Go to wellnessmama.com and search for pie crust. Her crust is gluten free and uses only common gluten free ingredients. It does have unflavored gelatin, but you can find it at most grocery stores.