This tart recipe is a delicious but basic recipe, perfect for a flavourful lunch or brunch without the hassle. You can easily customize the herbs in this recipe to create the perfect pie for you – don’t like basil? Try parsley instead.
This quiche is the ultimate comfort food – rich, indulgent, and the perfect antidote to winter blues. Made with an all-butter pastry for a delicious crisp casing that provides a great accompaniment to melted gruyere cheese. This tart is bound to become a firm family favorite!
Pair goat cheese with any tart and you are going to have a savory flavor sensation. The sharp, earthy flavor and creamy texture of goat cheese go wonderfully with the richness of the fried mushrooms.
The best thing about this recipe? The pastry is shop-bought, making the whole thing super quick and easy to prepare.
Garlic mushrooms are always delicious but are taken to the next level with this scrummy tart recipe. Top with gruyere cheese to elevate the dish further – ideal as a light dinnertime treat or vegetarian appetizer. Garnish with some spinach leaves for an extra dose of greens.
This creamy and cheesy tart is full of flavor, delicious enough to even tempt a meat-eater! The butter pastry comes together quickly and is quite robust which makes it perfect for any beginner chef wanting to try their hand at this occasionally troublesome skill.
This pie is to all intents and purposes a reimagined Greek spanakopita. This pie is made with filo pastry and other classic Greek ingredients – think feta, lemon, and olive oil – for a taste of Mediterranean deliciousness in every bite.
This recipe is a great alternative to old-fashioned, stodgy quiches that were heavy and greasy but low on flavor. This tart is delicate and the sharpness of the goat cheese keeps it tasting light on the tongue.
Choose your favorite variety of mushrooms to use in this tart and serve with a side of leafy greens for the perfect light dinner.
This is a healthy lunchtime treat. This tart is made with a dairy-free filling and crust that is also gluten-free. If you fancy you can still add some cream to create a super indulgent quiche.
You can also use ‘ordinary’ pastry rather than gluten free if you are just not quite ready to commit to a world without carbs!
This is a super simple, delicious tart that is ready with just eight ingredients and four steps. Its simplicity is great for getting kids engaged and helping out in the kitchen.
Chock full of vegetables and low in fat, this is a fantastic healthy midweek meal and is bound to be added to the dinnertime roster.
Slow-cooked leeks top this incredible tart which gives a pleasant sweetness to contrast nicely against the sharp saltiness of the cheese. The cooked mushrooms, garlic, and herbs create a fantastic earthy undertone to the dish that pairs well with the chickpea flour pastry crust.
This recipe is gluten-free, but you can easily swap out the chickpea flour for all-purpose flour if you need to feel more confident in your pastry!
The crust of this tart is something special – gluten-free without being too crumbly and seasoned with garlic and herbs. With such an incredible pastry, the filling has got to be good too!
Slice the leeks and keep the discs whole to place on the top of the tart for some striking decoration. This tart is going to be the talking point of any dinner party.
On a health kick with lots of leftover vegetables in the fridge? Try this delicious vegetable tart. The filling is so hearty and delicious that no one will know that this tart is vegan! Cover in vegan cheese for an extra hit of flavor.
This quiche is super hearty – perfect for cold weather when the nights are drawing in! The mushrooms are sliced thinly and fried to perfection with some leeks and chestnuts to create a delicious, umami flavor.
This quiche is so satisfying that even the most die-hard meat-lover won’t miss their dose of protein.
Vegetable tarts are a great option for a fancy breakfast and this vegan quiche is no different! The flakey pastry is topped with button mushrooms and a hefty dose of greens – is there a better way to start the day?
This is closer to a pie than a tart but is so scrumptious it had to be included!
The mushrooms and leeks are mixed into a creamy sauce that is delicious and indulgent. This mixture is then baked in a puff pastry case that will go crisp as it cooks to give some interesting textures.
This is a great alternative to a roast meat meal and can be served with greens to make sure this meal is good for you.
Frequently Asked Questions
How Do You Prepare Leeks?
Leeks are a delicious vegetable that is underrated in the culinary world, mostly because people do not prepare them properly.
The ideal leek is no more than an inch and a half in diameter – any larger and they are not tender and the middle becomes fibrous and woody.
You need to chop off the top and bottom of your leeks to clean them properly and then rinse well under cold water to get rid of any dirt. If the recipe calls for chopped or sliced leeks, do this first before washing them as the dirt will come out much easier.
The dark green parts of a leek are tougher than the white and light green parts so it is sometimes better to remove the dark green parts and use them for something else.
Using only the most tender parts of the vegetable is particularly important when you are cooking something light or delicate and the green outer leaves can easily be used in a stock or soup at a later date.
How Do You Prepare Spinach?
Most baby leaf spinach is sold ‘ready to eat’ which usually means that it has been trimmed and washed for you. If you can’t get hold of this spinach or want to clean it again yourself you do need to do so properly to prevent any damage to the leaves.
Before you wash your spinach, it is a good idea to remove the stems. These stems can be a little fibrous when cooked and tough when raw so, as the dark green leaves on a leek, take the stems to use in a soup or stock.
Next, run the spinach under cool water. Take care not to damage the leaves as they will look a little unattractive in your dish. You can either dry spinach in a salad spinner or by spreading it out over a towel and placing another over the top.
This process takes a little longer than using a spinner but is best for those who don’t have all the gadgets in the kitchen.
How Do You Prepare Mushrooms?
Cleaning mushrooms is very important as their skin attracts and holds onto dirt and soil – not something that you want to be eating! Despite this, many people avoid cleaning mushrooms as they can get soggy as the gills absorb water.
To clean your mushrooms properly you can wipe them with a damp cloth, gently dust with a mushroom brush, or you can do it the professional way. This involves tipping the mushrooms into a large bowl of cold water that has had a handful of flour mixed in.
All you need to do now is gently rub the mushrooms against each other in a motion that is similar to intense handwashing, then immediately move them to a towel to dry.
You can of course avoid all of this by peeling the mushrooms before you use them. This will remove any dirt or soil and get rid of the skin that can get leathery.
What Mushrooms Should You Use For A Tart?
The type of mushroom you use in a tart will depend on your flavor preferences. That said, the vast majority of recipes will use the white button mushroom as these are the most widely available. They are also the mildest flavored mushroom.
If you want a mushroom that tastes earthy and woodsy, try the shiitake and opt for dried shiitake if you want a really intense flavor. The maitake mushroom is earthy like the shiitake but also gives a gamy aroma and flavor which is perfect for adding umami to your dish.
If you want to inject some sweetness to help balance the flavors of your dish you should try the beech mushroom that combines sweetness and nuttiness. The King Trumpet, meanwhile, is as meaty as the shape of the trunk would suggest!
As there are so many varieties of mushrooms, it is a great ingredient to experiment with and to develop your own style of cooking. This makes them a fantastic beginner-cook vegetable, especially as they are technically impossible to overcook!