I decided to make this for my family’s Sunday supper last night, and it was a big hit! We followed the directions pretty closely, but we cheated on the crust — we used a store-bought pie crust. We also used a mixture of cheese instead of goat cheese. Otherwise, I found the recipe to be pretty simple, the flavors were amazing and the tart was a perfect fall entree!
This dish featured sauteed mushrooms and leeks, an egg, milk and cheese filling, and lots of fresh parsley on top. I can’t take credit for this recipe, but you can find it here: Mushroom and Leek Tart.
We served ours with roasted sweet potatoes and a simple green salad.
Whether you’re looking for something to bring as a Thanksgiving entree or side dish, or a holiday brunch idea, or just a different dinner for you and your family, I highly recommend this tart!