Mushroom and Leek Tart

I love my subscription to Rachael Ray Magazine.  This month there was a special on a variety of Thanksgiving menu options, and the main dish for the vegetarian dinner was a mushroom and leek tart.

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!



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