Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Leek and Mushroom Tart

Leek and Mushroom Tart

Get Ready

Servings: Serves 6

Prep Time: 10 minutes

Cook Time: 23 minutes

Ingredients: Add ingredients to List

2 medium leeks
1 1/2 tablespoons Olive oil, divided
1/3 cup Panko bread crumbs
1 ( 8 oz.) pkg sliced baby Bella or white mushrooms
1 1/2 teaspoons Taste of Inspirations Mushroom Truffle dry rub
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable broth, red or white wine or water
2 each eggs
4 each Egg whites
1 oz gruyere cheese

directions:

1. Preheat oven to 450 degrees.
2. Trim ends and dark green parts of the leeks, reserving only the white and pale green parts. Quarter leeks lengthwise, rinse thoroughly under cold water to remove dirt, then finely chop. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat and add leeks; cover pan.
3. Spray a 9-inch pie pan with vegetable cooking spray. Sprinkle bottom with panko crumbs, then drizzle with remaining 1/2 tablespoon oil. Stir to coat the crumbs evenly, then spread crumbs over bottom of pan. Bake for 4 to 5 minutes, just until crumbs start to turn golden. Remove pan from oven but leave oven on.
4. While crumbs toast, add mushrooms to leeks. Stir in rub, cumin, and pepper. Add broth, wine, or water and stir to mix well. Cover and cook over medium-high heat until mushrooms begin to release their liquid, about 5 minutes.
5. While vegetables cook, whisk eggs and egg whites in a medium bowl. Grate the Gruyere into the eggs and mix.
6. Remove cover from vegetables and raise heat to medium high. Cook an additional 2 to 3 minutes, until most of the liquid has evaporated. Spread leek-mushroom mixture evenly on top of the toasted crumbs in the pie pan. Pour egg mixture on top and spread evenly if needed. Bake 8 to 10 minutes, until the center is firm.
7. Let tart rest for 1 minute, then cut into wedges and serve.
Source: Hannaford fresh Magazine, January - February 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 medium leeks  
1 1/2 tablespoons Olive oil, divided  
1/3 cup Panko bread crumbs  
1 ( 8 oz.) pkg sliced baby Bella or white mushrooms  
1 1/2 teaspoons Taste of Inspirations Mushroom Truffle dry rub  
1/4 teaspoon ground cumin  
1/4 teaspoon freshly ground black pepper  
2 tablespoons vegetable broth, red or white wine or water  
2 each eggs  
4 each Egg whites  
1 oz gruyere cheese  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 130 kcal (6%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 2 g (10%)
Cholesterol 65 mg (21%)
Sodium 230 mg (9%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 1 g (4%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading