The LCBOs Leek and Mushroom Tart

I’ve blogged about this recipe before, but I haven’t listed it. It’s a fantastic combination of leeks and wild mushrooms in a tasty garlic base from the LCBO. Of course, JT’s version is a healthier version substituting Carnation Evaporated Milk (not  sweetened condensed milk) for the whipping cream, but then he adds prosciutto, so all is not lost!!!

The pastry should be a traditional 1:3 made with whole wheat flour (the whole wheat adds to the sweetness of the tarts and makes this a healthier choice). Serve with a tasty salad.

• 1½ cups (375 mL) Carnation Condensed Milk
• 2 cloves garlic, peeled
• 1 large egg
• Salt and freshly ground pepper
• 2 tbsp (25 mL) unsalted butter
• 8 oz (250 g) mixed mushrooms (shiitake, porcini, cremini, oyster etc.), stems removed where necessary and thickly sliced
• ½ tsp (2 mL) chopped garlic
• 1 bunch wild leeks cleaned well and cut into 1-inch (2.5-cm) lengths
• 2 tbsp (25 mL) white wine
• ½ tsp (2 mL) chopped fresh thyme
• One 4 x 13-inch (10 x 33-cm) tart shell, partially baked
• 2 long slices of prosciutto, or 4 small rounds

1. Preheat oven to 350°F (180°C).
2. Place Evaporated Milk and garlic cloves in a large pot over medium-high heat. Bring  to a boil then turn heat down to low and simmer gently for 25 minutes or until milk is flavoured with the garlic and reduced to 1 cup (250 mL) and garlic is very soft. Set aside to cool. Remove garlic cloves, mash with a fork and return to cream. When cool add egg and beat until uniform. Season with salt and pepper.
3. Heat 1 tbsp (15 mL) butter in a skillet over medium-high heat. Add mushrooms and sauté for 2 to 3 minutes or until browned. Add chopped garlic and sauté for 1 minute more. Season with salt and pepper to taste and scrape into a bowl.
4. Add remaining tablespoon (15 mL) of butter to pan and heat over medium heat. Add leeks and sauté for 1 minute or until they are softened. Add wine and thyme to pan and cook, stirring, for 1 minute more or until leeks are limp and the liquid has evaporated. Remove from heat.
5. Arrange mushrooms and leeks in tart shell and pour milk overtop (making sure that mushrooms and leeks peep through the cream.
6. Top with prosciutto (this will get very crispy).
7. Bake for 30 minutes or until set and lightly golden. Let cool 10 minutes before serving.

Serves 4 to 6

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