By Kendra Parker.

Leeks are a vegetable very few people give a second thought to. Like most alliums, the leek can be the basis and foundation of many dishes, but despite that fact, it is often overlooked. With their mild onion taste, leeks add great flavor to soups, pastas, stir-fries, and salads, and they can also stand on their own as a side dish. They are an easy way to add more A, C, K, as well as iron and manganese to your diet, and liven up a fall dish.

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Depending on the variety of leek and the planting date, this stalky veggie can be found at farm stands and in your CSA box from late summer through the fall. If it’s your first time purchasing a leek, you might be intimidated by the size and wonder how you might use it all up before it goes bad. The tough dark green tops of the leeks are not used (though they make a wonderful addition to a homemade vegetable stock), so there actually isn’t quite as much to contend with as it initially might seem. Plus, the onion flavor means you can substitute leeks for onions or shallots in many recipes, so you’ll use them much faster than you’d think.

When cooking with leeks, first cut off any roots and the dark green, tough top portion of the vegetable. At this point, cut the stalk of each leek down the middle. Lay the leeks cut side down, and chop the white and lighter green parts into half-moons. When preparing leeks in this manner, this is the point where you might notice dirt stuck between the layers of the stalk. When leeks are grown, a process called blanching is used. When blanching, soil is pushed against the plant as it grows to encourage a larger portion of the stalk second thought to. Like most alliums, the leek to be a soft and tender white, with less of the tough dark green top parts. For us in the kitchen, it just means a quick rinse in the colander at this point. After that, you’re ready to go! Boring scrambled eggs? Add some lightly sautéed leeks. Soup lacking flavor? Add some leeks. Want to liven up a salad without the harsh bite of onion? Add some leeks!

The recipe I’ve provided is an easy yet impressive-looking tart. Store-bought puff pastry makes throwing this tart together a breeze. Although I do love to make homemade dough, I also use both phyllo and puff pastry dough out of the freezer section. They’re fairly good and, let’s face it, most of us do not have hours each evening to devote to homemade laminated dough. Prebaking the puff pastry with a layer of cheese helps to ensure that you don’t end up with any sogginess. Along with both Parmesan and mozzarella, the tart is topped with leeks and shiitake mushrooms. A little bit of thyme adds the essential fall flavor. Shiitakes offer a rich, umami taste, but with equal amounts of mushrooms and leeks, the leeks still shine through as an important component of the tart.

I hope that next time you’re at the farmers’ market and see a bunch of leeks, you won’t pass them by! They are versatile and well worth trying. You will not be disappointed.

Shiitake and Leek Tart

An easy yet impressive-looking tart. Store-bought puff pastry makes throwing this tart together a breeze. Although I do love to make homemade dough, I also use both phyllo and puff pastry dough out of the freezer section. They’re fairly good and, let’s face it, most of us do not have hours each evening to devote to homemade laminated dough. Prebaking the puff pastry with a layer of cheese helps to ensure that you don’t end up with any sogginess.
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Course Appetizer
Servings 8 people

Ingredients
  

  • 1 package(17.3 oz) puff pastry
  • 1 egg
  • 2 ounces Parmesan cheese grated*
  • 2 tbsp butter
  • 8 ounces leeks chopped into half moons
  • 8 ounces shiitake mushrooms
  • saltand pepper
  • 5-8 sprigs of fresh thyme, chopped
  • 6 ounces whole milk mozzarella cheese shredded*

Instructions
 

  • *Pre-shredded cheese are coated with anti-caking agents to prevent them from sticking. I recommend freshly grating cheese for a better melt.
  • Thaw puff pastry overnight in refrigerator.
  • Preheat oven to 425 degrees. Unroll and flatten out pastry. Cut away 1-inch strips from each side of the flattened dough. Layer strips on edges of dough to create a crust. Place on parchment lined baking sheet.
  • Beat egg. Coat each pastry, including crust, with egg wash. Cover each pastry with Parmesan cheese, excluding crust. Poke entire tart with fork, to help dough rise and cook more evenly. Bake for 13 minutes. After 13 minutes, lower oven temperature to 350 degrees. Bake for 10 to 15 minutes more.
  • While pastry is cooking, heat butter or oil in large skillet over medium heat. Add shiitake mushrooms, leeks, and thyme. Season with salt and pepper. Cook for several minutes, until softened. Turn heat up to high and cook for a few more minutes until mushrooms are beginning to brown, stirring occasionally.
  • Once pastries are finished cooking, remove from oven.
  • Raise oven temperature back to 425 degrees. Let rest a couple of minutes to “deflate” a little bit. Cover each pastry, excluding crust, with shredded mozzarella. Cover mozzarella with leek and mushroom mixture. Bake at 425 degrees for an additional 12 to 15 minutes, until nicely browned.
  • Let cool for about 10 to 15 minutes before slicing and serving.

Notes

Cook’s Note:
There may be one or two sheets of pastry in each package.
I cut each finished tart into 8 pieces.
How many it serves depends on whether it's served as an appetizer or a meal. As an appetizer, it'll serve 8 people, and if it's a meal, 3 to 4.

Kendra Parker enjoys experimenting with new foods and flavors throughout the seasons. When not in the kitchen, you can find her hiking or reading a good book.