Goat Cheese, Leek, and Mushroom Tart

This is like something one could find in France. 10+/10. Was phenomenal.

Link to original recipe: https://www.williams-sonoma.com/recipe/goat-cheese-leek-and-mushroom-tart.html

Recipe below contains my modifications.

Ingredients:

3 T. unsalted butter, divided

3 lb. leeks, white parts and 1 in of pale green parts, thinly sliced

2 tsp. fresh thyme leaves

1 bay leaf

1/2 c. chicken stock

1 tsp. salt, divided

3/4 tsp. freshly ground pepper, divided

1/3 c. crème fraîche

4 oz. crumbled goat cheese with basil & tomato (found at Aldi; if not available, regular is fine)

1/2 lb. mixed mushrooms (oyster, chanterelle, cremini, etc), brushed clean and coarsely chopped

all-purpose flour, for dusting

1 sheet puff pastry, thawed

Directions:

1. In a skillet over medium-high heat, melt 2 T. of the butter until if foams. Add the leeks and sauté until translucent (~4-5 min).

2. Add the thyme, bay leaf, chicken stock, and 1/2 tsp. each of the salt and pepper. Reduce heat to low, cover, and let simmer until leeks are nearly tender (~15 min).

3. Uncover and cook, stirring occasionally (do NOT let leeks brown!), until almost all the liquid has evaporated (~15 min). 

4. Remove and discard the bay leaf. Transfer the leeks to a heat-safe bowl. Stir in the crème fraîche and goat cheese until well mixed.

5. In another skillet over medium-high heat, melt the remaining 1 T. of butter until it foams. Add the mushrooms, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and sauté until the mushrooms are soft and released their juices (~3-4 min).

6. Heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.

7. On a floured work surface, roll out the puff pastry sheet to a 10" x 12" rectangle. Transfer the dough to the prepared baking sheet.

8. Spread the leek mixture to within 1" of the edges of the dough. Fold the edges of the dough over the filling to make a free-form tart.

9. Transfer to oven and bake until the crust puffs and both crust and leeks are golden, 15 min. 

10. Scatter the mushrooms over the leeks and bake for 5 additional min.

11. Let tart stand for 5-10 min. Cut, server, and enjoy!