Savory Mushroom and Leek Tart

Ingredients

• Pie crust (1 (9-inch), store-bought or homemade)
• Olive oil (2 tablespoons)
• Mushrooms (2 cups, sliced (such as cremini or button))
• Leeks (2, white and light green parts only, sliced)
• Garlic (2 cloves, minced)
• Fresh thyme (1 tablespoon, chopped (plus extra for garnish))
• Salt (1/2 teaspoon (to taste))
• Black pepper (1/4 teaspoon (to taste))
• Heavy cream (1 cup)
• Eggs (3 large)
• Gruyere cheese (1 cup, grated)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch tart pan. Trim any excess dough and poke a few holes in the bottom with a fork to prevent bubbling.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the sliced leeks and minced garlic to the skillet. Cook, stirring occasionally, until the leeks are soft and translucent, about 5 more minutes.
5. In a mixing bowl, whisk together the eggs, heavy cream, chopped thyme, salt, and black pepper until well combined.
6. Spread the sautéed mushroom and leek mixture evenly over the pie crust. Pour the egg mixture over the vegetables, ensuring even distribution.
7. Sprinkle the grated Gruyere cheese generously on top.
8. Bake in the preheated oven for 30-35 minutes, or until the tart is set, golden brown, and a knife inserted into the center comes out clean.
9. Allow the tart to cool for a few minutes before slicing. Garnish with additional fresh thyme if desired, and serve warm.