Mushroom Leek & Brassica Tart

I love the rustic aesthetic of little individual savory tarts. I don’t use flour or milk if I can get away with it though, and I didn’t even have a tart pan; not a great start. So this was the result of that idea with a parchment lined loaf pan, no pastry and no milk. I did use nice goat cheddar though which I don’t usually splurge on. Something had to give!  In the end I had 3 nice savory squares that I could wrap up for lunch or serve fresh with a winter salad.

Yields 3-4 servings

1 tsp coconut oil
1½ c leeks: chopped and cleaned*
1½ c mushrooms: sliced
1 c brussel sprouts: remove outer leaves and cut in half
2 lg. cloves garlic: chopped
¼ tsp. sea salt
1 tsp dry sage
1 tsp dry thyme
1 c grated goat cheddar or other goat cheese

Custard mixture:
5 eggs
5 tsp water
pinch salt, pepper and nutmeg

* To clean leeks, chop them into small pieces and place in a large bowl of cold water. Agitate them to loosen any dirt. Let them sit until the dirt sinks to the bottom (about 10 min). Scoop the clean leeks off the top and rinse again in a colander. Let drip dry in a colander.

  1. Pre-heat the oven or a toaster oven to 350°. Line a loaf pan with parchment paper. The easiest way to do so is to butter the pan and then insert the parchment in strips cut to fit the pan. The butter will stick to it and hold it nicely in place.
  2. Saute the brussel sprouts in an oiled pan, covered on med heat for about 10 minutes. When they are soft add the leeks, mushrooms, garlic, sage, thyme, and salt. When the mushrooms are soft and flavorful take off the heat and set aside.
  3. Put the custard ingredients in a food processor and mix till light and frothy or beat with a mixer. Fold in the cheese and cooked vegetables and pour into the loaf pan. Bake for about 45 minutes or until a knife inserted comes out clean.
  4. Cut into 3 or 4 pieces and serve with a fresh salad.
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