Recipes
Mushroom Leek Tarte
Serves 4
| Prep Time: 20 mins
| Cook Time: 20 mins
| Total Time: 40 mins
You may need: Herbs De Provence
Discover The Recipe
When blue skies and warm weather turn to gray skies and winter chill, memories of the summer harvest bounty fade. But we shouldn’t let winter prevent us from making flavorful meals! Our vegan Mushroom Leek Tarte recipe is a simple, flavor packed dish that will impress any guest. Soft, flaky puff pastry is filled with caramelized leeks and wild mushrooms. The vegetables are seasoned with Herbs de Provence, a classic french herb blend of fresh-dried herbs that brightens any dish with the aroma of summer. Topped with vegan melted cheese and fresh arugula, this savory dish is simply perfect.
This dish is easy to customize with your favorite seasonal vegetables. Next time you crave pizza, remind yourself that a tarte can be your go-to weeknight meal and slash sodium and calories. Our chef also recommends making a spring tarte with asparagus and radishes or a summer tarte with zucchini and tomatoes.
Historically, tartes were believed to have originated from medieval pie-making. Tartes were considered fancy cuisine, popular with nobility instead of the more common enclosed pie. Originally tarte pastries were filled with savory ingredients like meats and roasted vegetables. Eventually, tartes recipes evolved into sweet desserts filled with fruits, sweet custards, and jam.
Ingredients
1 package vegan puff pastry, thawed 2-3 hours in the refrigerator
2 Tbsp extra virgin olive oil
2 leeks, sliced and washed
4 cups wild mushrooms, chopped
2 garlic clove, minced
2 tsp Piquant Post Herbs de Provence
Salt and pepper to taste
4 oz vegan cheese
Notes
Many major brands of frozen puff pastry are unintentionally vegan! Make sure to read ingredients carefully! Or, if you eat dairy, simply use the all-butter versions that are available at grocery stores,.
Leeks are so delicious but can be a bit of a hassle to clean because of the dirt that gets into their layers. We recommend slicing them first and then washing the slices thoroughly before cleaning.
Instructions
Preheat the oven to 425°F. While the oven is preheating, wash and slice the leeks and mushrooms. Heat the olive oil in a large skillet and add the sliced leeks to the pan. Cook over medium heat for 5-7 mins until the leeks begin to caramelize. Add the mushrooms and cook with the leeks until tender, about another 5 mins. Add the garlic, Piquant Post Herbs de Provence and season to taste with salt and black pepper. Cook for another 2-3 mins and then turn off and set aside.
Roll the puff pastry out into a 10” x 14” rectangle on a sheet of parchment paper cut to fit a baking tray. Gently transfer the pastry sheet and parchment paper to the baking tray. Lightly score the pastry creating a 1” edge around the rectangle, taking care not to cut all the way through the pastry.
Spread the leek and mushroom topping over the top of the pastry, staying within the scored edge. Place the taste in the pre-heated oven and cook for 15 mins. Check the taste after 13 mins to make sure that it doesn’t overcook. Top with the vegan cheese and cook for another 5 mins until the cheese is melted.
After the tarte is done cooking, remove from the oven and allow to rest for about 5 minutes. Top with arugula and fresh cracked black pepper. Cut into rectangles and serve immediately.
Alternatives & Substitutions
Feel free to play around with the veggies in this tarte! In the spring, try adding asparagus and radishes! In the summer, it would be delicious with fresh cherry tomatoes and zucchini. Let your imagination go wild!
If you’d like to try your hand at making your own vegan puff pastry, try this recipe!
Interested in more recipes that use Herbs de Provence? Check out this list of 25 recipes using this classic French blend to get inspired!
Pair this tarte with a classic Nicoise Salad or our delightful Salade Lyonnaise for a complete meal.
For more ideas using our French Dijon Blend, try our Bistro Flank Steak with Dijon Sauce or our Creamy Chicken Dijon!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Mushroom Leek Tarte
Serves
4
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Piquant Post spice you'll need: Herbs De Provence
Ingredients
1 package vegan puff pastry, thawed 2-3 hours in the refrigerator
2 Tbsp extra virgin olive oil
2 leeks, sliced and washed
4 cups wild mushrooms, chopped
2 garlic clove, minced
2 tsp Piquant Post Herbs de Provence
Salt and pepper to taste
4 oz vegan cheese
Instructions
Preheat the oven to 425°F. While the oven is preheating, wash and slice the leeks and mushrooms. Heat the olive oil in a large skillet and add the sliced leeks to the pan. Cook over medium heat for 5-7 mins until the leeks begin to caramelize. Add the mushrooms and cook with the leeks until tender, about another 5 mins. Add the garlic, Piquant Post Herbs de Provence and season to taste with salt and black pepper. Cook for another 2-3 mins and then turn off and set aside.
Roll the puff pastry out into a 10” x 14” rectangle on a sheet of parchment paper cut to fit a baking tray. Gently transfer the pastry sheet and parchment paper to the baking tray. Lightly score the pastry creating a 1” edge around the rectangle, taking care not to cut all the way through the pastry.
Spread the leek and mushroom topping over the top of the pastry, staying within the scored edge. Place the taste in the pre-heated oven and cook for 15 mins. Check the taste after 13 mins to make sure that it doesn’t overcook. Top with the vegan cheese and cook for another 5 mins until the cheese is melted.
After the tarte is done cooking, remove from the oven and allow to rest for about 5 minutes. Top with arugula and fresh cracked black pepper. Cut into rectangles and serve immediately.
Notes
Many major brands of frozen puff pastry are unintentionally vegan! Make sure to read ingredients carefully! Or, if you eat dairy, simply use the all-butter versions that are available at grocery stores,.
Leeks are so delicious but can be a bit of a hassle to clean because of the dirt that gets into their layers. We recommend slicing them first and then washing the slices thoroughly before cleaning.
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