Leek and Shiitake Tart

Easy Food Recipes and Cooking - Leek and Shiitake Tart

Serves 6 as an appetizer
11⁄2 cups all-purpose flour
2 T cornstarch
1 T sugar
1⁄2 tsp fine sea salt
8 T unsalted butter, cut into 1⁄4-inch pieces and chilled
5 to 6 T ice water

1 lb leeks, white and light green parts only, washed thoroughly, halved lengthwise, sliced thin crosswise
4 oz shiitake mushrooms, stemmed and sliced thin
1 cup low-fat ricotta cheese
1 T plus 1 tsp extra-virgin olive oil
1⁄2 tsp fine sea salt
Ground black pepper
1⁄4 cup plain fat-free Greek yogurt
1⁄4 cup fresh basil leaves, sliced thin

Leek and Shiitake Tart

1. For the dough: Process flour, cornstarch, sugar, and salt in a food processor until combined, about 3 seconds. Add butter and pulse until butter is in pea-size pieces, about 10 pulses. Add 5 T water and pulse until the dough just comes together, five to 10 pulses. Add remaining tablespoon of water if needed. Turn dough onto lightly floured counter and form into 5-inch square. Wrap in plastic and refrigerate for at least one hour.

2. For the topping: Meanwhile, combine leeks, 1 T oil, and 1⁄4 tsp salt in 10-inch nonstick skillet and cook, covered, over medium-low heat until tender, 7 to 10 minutes. Season with pepper to taste; set aside to cool. In nowempty skillet, sauté mushrooms in remaining 1 tsp oil over medium-high heat until their moisture evaporates and they begin to brown. Season with remaining salt and add pepper to taste.

3. To assemble and bake the tart: Adjust oven rack to lower-middle position and heat oven to 400˚F. Roll dough into 14- by 11-inch rectangle and transfer to parchmentlined baking sheet. Dollop ricotta evenly over dough, then top with leeks and mushrooms, leaving a 1⁄2-inch border around tart edge. Bake until crust is well browned, 45 to 50 minutes. Let cool completely on sheet. Dollop with yogurt and sprinkle with basil. Cut into 24 equal pieces. Serve.