Mushroom and Leek Brioche Tart Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A brioche-based tart topped with sautéed mushrooms and leeks in a creamy cashew sauce. Rich and indulgent, this vegetarian dish straddles pizza and traditional French tart. Serve for dinner or as a show-stopping party appetizer.
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Nutrition & ingredients
Ingredients
serves 4- 1 tsp dried yeast
- 2 tsp slightly warmed nut or other dairy free milk or water
- 65 g plain flour ((1/2 cup))
- 30 g rye flour ((1/3 cup))
- 3/4 tsp salt
- 1 egg
- 40 g olive oil (not extra virgin (3tbs))
- 1 extra egg (beaten, for the egg wash)
- 1 tbs olive oil
- 1 leek
- 1 clove fat of garlic (finely chopped)
- 2/3 cup white wine or vegetable stock
- 1 tbs Maille Dijon Mustard
- 250 g mixed swiss brown and button mushrooms (chopped (9 oz))
- 1 tbs thyme leaves (picked from the stalk)
- salt and pepper (to taste)
- 1/2 cup cashews (soaked for at least 2 hours)
- 1/2 cup water
- salt (to taste)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1068mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.