Chanterelle Tart with Leeks

Make the Dough

1. In a medium bowl, mix flour, salt, and pepper.

2. Blend butter into flour mixture until it looks like cornmeal, but with some larger, pea-sized pieces.

3. Drizzle in 3 tbsp, cold water while stirring quickly with a fork. (Add a little more water as needed to bring it together.)

4. Transfer the dough onto one side of a large sheet of plastic wrap, pull the sheet over to protect the dough, then press the dough firmly into a 1" thick disk.

5. Wrap the disk in plastic wrap, and refrigerate 30 minutes.

Bake the Crust

1. Preheat oven to 375°F.

2. Lightly flour a work surface.

3. Working quickly (so as not to melt the dough), remove chilled dough from refrigerator, unwrap it and place on the floured surface, and gently roll it into a 12-inch circle. Place rolled-out dough in a 9½" tart pan. Trim edges flush with pan edges.

4. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.

5. Set timer for 20 minutes and bake crust at 375°F. After 20 minutes, lift foil and weights off crust, and continuing baking until the crust begins to turn golden (about 10 more minutes).

6. Remove crust from oven, and let it cool to room temperature.

Make the Filling

1. Melt butter in large frying pan over medium-high heat.

2. Add leeks, salt, and pepper, and cook until leeks are soft, stirring constantly (about 3 minutes).

3. Turn heat to high, add mushrooms.

4. Cook, stirring constantly, until mushrooms have given off their liquid (5-10 minutes).

5. Stir in thyme, cream, pepper, then turn off heat.

6. Let filling cool to room temperature.

Bake the Tart

1. Preheat oven to 375°F.

2. Spread half of the grated cheese over the tart crust.

3. Top with mushroom-leek mixture and sprinkle with remaining cheese.

4. Bake at 375°F until cheese is melted and golden (about 25 minutes).

5. Let sit on the counter for 10 minutes before cutting.

6. Serve warm or at room temperature.