Leek and Mushroom Tart

I always keep frozen puff pastry on hand in my freezer so I can make different tarts. One of my favorites is this delicious leek and mushroom tart.

Ingredients

• 1 sheet puff pastry, thawed
• 1 tbs. Butter
• 3 small leeks, thinly sliced (white and green part)
• 8 ounces white or baby Bella mushrooms, sliced
• Fresh or dried thyme
• Salt and pepper to taste
• 2 tbs. Heavy cream
• 1/2 cup Asiago cheese, shredded

Instructions

1. Preheat oven to 375 F.
2. Cook 3 leeks in 1 tbs. Butter until almost tender. Don’t forget to salt and pepper, then add the mushrooms and thyme and cook for 5 minutes on medium heat or until there’s no liquid, add the cream and cook until absorbed and thickened about 30 seconds. LET COOL.
3. Spread the puff pastry on a parchment lined tray, prick the puff pastry with a fork add the filling and spread evenly, fold the edges brush with cream and sprinkle with everything bagel seasoning or flaky salt.
4. Cook in the middle of the oven for 20-25 minutes or until the edges are golden.