Leek mushroom tart is a lovely vegetarian savoury pie that combines the distinct flavour of leeks with the lovely texture of mushrooms. The vegetables are sautéed in butter and seasoned with white pepper, then mixed wih velvety ricotta for a delicious and delicate pie filling.

Vegetable savoury pies might be the smartest way to get those vegetables into your body. I love my veggies, but there are a lot of people who have a hard time eating them. Often, because they run out of ideas on how to cook them. They see vegetables as a mere side dish and can’t really make a main course out of them.

I think that turning them into the stars of a savoury pie is the best solution ever. Who can resist the crunch of a perfectly baked buttery shortcrust? Or the flaky goodness of puff pastry? Let us not forget the fact that the veggie filling 99% of the time gets mixed with eggs and cheese… what’s not to love about your vegetarian main dish, now? This is a filling and nutritious meal option, if the flavour wasn’t enough! So for today’s dinner inspo let me introduce you to leek mushroom tart!

Leek mushroom tart ingredients

To make this leek mushroom tart you just need a few ingredients. While I recommend using a shortcrust base, you can also choose puff pastry if that’s what you have around. But if you need to go shopping for this recipe, I’d recommend getting a shortcrust pastry (you’re gonna want that crunch!). You can also make your own.

For the filling you will need:

• a leek
• cultivated mushrooms
• ricotta cheese
• 1 egg
• butter (or margarine)
• salt
• white pepper

For detailed quantities, please refer to the recipe card below.

How to make leek & mushroom tart

• Set a skillet on medium heat and melt half of the butter. Clean and chop the leek, then add it to the pan. Sauté the leek for 6-7 minutes on medium heat. Add a sprinkle of salt and white pepper. When soft, transfer the leeks to a bowl and place the skillet back on the stove.
• Melt the other half of the butter. Clean and chop the mushrooms and add them to the pan. Sauté the mushrooms on medium heat for 6-7 minutes, until soft. After a few minutes they will release some water, just make sure it all evaporates. When evaporated, remove from the heat and stir in a sprinkle of salt and white pepper.
• Crack the egg in a bowl and lightly whisk it with a fork. Stir in the ricotta, a pinch of salt and mix until combined.

• Press a shortcrust pastry into a tart pan, prick bottom and sides with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes.
• Combine the sautéed leeks, mushrooms and ricotta mixture in a bowl.

• Take the shortcrust out of the oven. Add pie filling to the pre-baked shortcrust. Make sure to spoon the filling all the way to the edges and smooth it out to get an even layer (picture below, left).
• Return the leek mushroom tart to the oven and continue baking for another 25-30 minutes, or until the filling feels set and the sides or the shortcrust have taken a darker tone (picture below, right).

What to serve with leek mushroom tart

Now you’ve got yourself that vegetarian dinner you needed. Want to add even more vegetables to your meal? Add a veggie side dish to enjoy with this leek mushroom pie!

• White wine asparagus is perfect to whip up while the savoury pie is in the oven. It’s quick, always tastes good and I may have some wine leftovers from making my own white wine shortcrust pastry.
• Zoodles with peanuts and chili flakes are a healthy, tasty and cute side dish that adds a decorative touch!
• Butter sautéed carrots are a big time favourite in my house. This is the dish that always reminds me of the full potential of deliciousness that carrots have.

If you don’t need to keep it strictly vegetarian, you can also add a selection of cold cuts on the side. The great thing about this leek mushroom pie is that it’s very mild in flavour, and pairs very nicely with salty cured meats like serrano or bresaola.

Some savoury pies may feature a sharp cheese in the filling, but ricotta is so mild you’re mostly adding it for texture. So even a cheesy side will be a nice complement. This baked goat cheese log with figs and prosciutto is literally the best of both worlds if you ask me.

How to store it

Leek & mushroom tart tastes best when freshly out of the oven, but it can be made ahead and stored to eat later. Let the tart come to room temperature, wrap it in cling film or aluminium and store it in the freezer for up to three months. Let it thaw in the fridge overnight before reheating in the oven.

If you only need to store it for a few days, keep it in an airtight container and store in the fridge for up to 5 days. Re-heating in the oven is preferable, as that will ensure the shortcrust pastry stays crispy. Microwaving is possible, but the shortcrust may get soggy. While it will only lose the crunch factor, the pie will still taste delicious.

You can also enjoy this leek mushroom tart at room temperature. Just make sure to take it out of the fridge an hour or so before you want to eat it, so that the filling will not be too cold.

Pin this recipe for later! And don’t forget to let me know in the comments if you liked my easy leek & mushroom pie recipe!

This post has been originally published in September 2015 and has been updated with a better recipe, new pictures and a recipe card in September 2020. Wording updated May 2021.

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Leek mushroom tart

A vegetarian savoury pie made with leeks, mushrooms and ricotta in a delicious shortcrust base.

Course Main Course

Cuisine French

Keyword leeks mushrooms, savoury pie, shortcrust pie, vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 3 people

Calories 541kcal

Author Eva | Electric Blue Food

Equipment

• Mixing bowls
• Hand whisk
• Tart pan
• Spatula
• Skillet
• Cutting board and knife

Ingredients

• 1 shortcrust base
• 250 g leeks
• 250 g button mushrooms
• 125 g ricotta
• 1 egg
• 50 g butter divided
• salt
• white pepper

Metric - US Customary

Instructions

• Set a skillet on medium heat and melt half of the butter.
• Clean and chop the leek, then add it to the pan. Sauté for 6-7 minutes on medium heat. Add a sprinkle of salt and white pepper. When soft, transfer the leeks to a bowl and place the skillet back on the stove.
• Melt the other half of the butter. Clean and chop the mushrooms and add them to the pan.
• Sauté the mushrooms on medium heat for 6-7 minutes, until soft. After a few minutes they will release some water, let evaporate. Remove from the heat and stir in a sprinkle of salt and white pepper.
• Crack the egg in a bowl and lightly whisk it with a fork. Stir in the ricotta, a pinch of salt and mix until combined.
• Press a shortcrust pastry into a tart pan, prick bottom and sides with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes.
• Combine the sautéed leeks, mushrooms and ricotta mixture in a bowl.
• Take the shortcrust out of the oven. Add pie filling to the pre-baked shortcrust.
• Return the leek mushroom pie to the oven and continue baking for another 25-30 minutes, or until the filling feels set and the sides or the shortcrust have taken a darker tone.

Notes

Unless using a rather small leek, putting 250 g in the savoury pie will leave you with some leftovers. Choose a small leek, make a double batch or just use the white part and save the dark green ends to make stock.

Please notice that the nutrition information is only an estimate.

Nutrition Facts

Leek mushroom tart

Amount Per Serving

Calories 541 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 17g106%

Cholesterol 112mg37%

Sodium 427mg19%

Potassium 534mg15%

Carbohydrates 43g14%

Fiber 4g17%

Sugar 5g6%

Protein 14g28%

Vitamin A 2070IU41%

Vitamin C 12mg15%

Calcium 158mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.