Leek, Chanterelle & Kale Tart with Press-In Herb Crust

Serves 6-8

I was inspired by a Leek & Chanterelle Tart recipe that I found online, but that used a traditional pie crust.  This gave me the opportunity to try out a GF one that I found in a new Almond Flour cookbook[1] that I picked up in Boise.  However, when I looked in the fridge I only had half of the pound of chanterelles that the recipe called for.  No worries – I beefed up the ones I had with some button mushrooms (but definitely use all chanterelles if you have them) and though that it could use a little extra green kick with some kale, which was conveniently growing outside. 

You could have fun with a whole myriad of substation possibilities – try portabellas for their meaty texture and robust flavor, or sub the kale for swiss chard, spinach, arugula or whatever greens you have on hand (or outside the back door).  For even less fuss, omit the crust all together and add an egg or two to bind it for a filling-rich pseudo frittata.

Serve this with a lightly dressed green salad for a light dinner or a fabulous weekend brunch.  It will keep nicely in the fridge for 2 days and is even good cold!

Press-In Herb Crust

Makes one 9” crust (increase amounts slightly for a 9.5” crust)

Ready a 9” shallow tart dish/pan.  Preheat the oven to 350 degrees F.

In a large bowl combine the following dry ingredients:

• 1.5 c almond flour
• 1 T fresh herbs, minced, such as rosemary, thyme or what will complement your flavors (I used thyme)
• ½ t cracked black pepper
• ½ t salt

In a medium bowl combine the following wet ingredients:

• ¼ c grapeseed oil (or other neutral vegetable oil)
• 1 T water

Whisk briefly and add to dry ingredients.  Using your hands mix the two until thoroughly combined.  Then press into the tart pan as evenly as possible, redistributing dough from thick to thin areas as necessary. 

Bake for 15-20 min until golden.  Let cool completely before filling.

MJ’s NOTE: This is the original recipe and it is vegan.  It worked fairly well but the crust fell apart a little if served before it was completely cool.  If the diet allows, I would suggest adding either an egg or half of the cheese from the recipe below along with the wet ingredients to help it bind further.  It was still tasty as is, albeit not as pretty as I had hoped.  Let me know what you think if you try either of these options – and I will report back with future attempts too!

Tart Filling

Prepare:

• 3 large leeks, white and light green parts only

Chop of the root ends and the very dark green outer leaves.  Cut in half the long way and run under water while gently fanning the layers to remove any grit.  Then slice each half across in thin (~1/4”) slices.  You should have about 3 cups.

Bring a large heavy-bottom pan up to medium-high heat, then add

• 3 T butter (or extra virgin olive oil or a combination)

Add the leeks and sauté until the leeks are soft, about 3-5 minutes.  Then add

• 1 c lacinato kale leaves, chopped and thick mid-rib removed (or substitute swiss chard, spinach or other hearty greens)

Stir to coat with oil/pan juices and then add

• A splash of veggie broth, white wine or water

And cover with a lid to steam and hasten cooking for a minute or two, once beginning to wilt and turn dark green, turn up the heat and add

• 1 lb chanterelle or other mushrooms, cut into ~1” pieces. 

Cook, stirring constantly until the mushrooms have released their juices and are beginning to brown, about 5 – 10 minutes.  Reduce heat to medium.

In a small bowl or measuring cup, combine:

• 3 T unsweetened, unflavored almond milk (or milk product/substitute of your choice)
• 1 t potato starch (or substitute tapioca or corn starch)

Wisk briefly with a fork to remove any lumps and distribute the starch relatively evenly.  Add this to the pans along with

• ½ T fresh herbs, such as thyme or rosemary (I used thyme)

Let it incorporate for a minute or two, then turn off the heat and let the ingredients cool slightly.  Meanwhile grate

• 8 oz of gruyere cheese (or other flavorful hard cheese), about 1 cup

Spread half of the cheese on the prepared tart crust (if not already incorporated into it – see note above).  Then spread the leek-mushroom-kale mixture on top and sprinkle with the remaining cheese.  Bake on the center rack until the cheese is melted and golden, about 25-30 min.  Remove and let cool for 10-15 minutes before cutting.  Serve warm or at room temperature (and even good cold out of the fridge!).

---

[1] Amsterdam, Elana. 2009. The Gluten-Free Almond Flour Cookbook. Celestial Arts: Berkley, CA. 136 pp.