Mushroom Leek Phyllo Tart | The Jewish Week | Food & Wine

Mushroom Leek Phyllo Tart

An appetizing, savory starter or side.
Mushroom Leek Phyllo Tart

Caramelized leeks add a real flavor punch. Amy Spiro

Feeds 6-8

15 min

1 hr

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It shouldn't be a surprise to any loyal readers of the Nosh Pit that I love the combination of mushrooms and leeks - after all I've give you leek and mushroom smothered chicken and leek, mushroom and rice soup already. There's something about the collaboration between the hearty, earthy mushroom and the sweet-yet-savory caramelized leek that is a delight. 
Though I love leek, it needs a good cleaning because all the layers are the perfect place to trap dirt, sand and bugs. I find it easiest to slice it up and then rinse it off in a colander and pat try. 
You can use any fresh mushrooms you'd like for this recipe,  but I went with a combination of white button, portobello and shitake, which all contribute their own unique flavors and textures. 
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

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2 large leeks - white and light green parts

24 ounces mixed mushrooms

4 tablespoons canola oil, divided

7-8 phyllo sheets

Salt and pepper

1 egg

Cooking spray

  1. Slice the leek into half moons and rinse well, then pat dry. Heat two tablespoons of canola oil in a large pot over medium heat. Add the leek and stir to coat. Dice the mushrooms into small pieces. When the leek is starting to lightly brown, after 10-15 minutes, add the mushrooms and stir to mix. Cook an additional 10 minutes, stirring regularly.
  2. Remove the vegetables from the heat, and season with salt and pepper to taste. Set aside.
  3. Spray a 10x15" sheet pan with cooking spray. Working with the phyllo sheets one at a time, fit them into the pan with an even hangover on all sides, and brush them lightly with the remaining oil. Continue to layer them until you reach your desired thickness. I think 7-8 is best.
  4. Mix the egg into the mushroom and leek mixture and spread it out evenly over the phyllo dough. Bake on 375 F for 25-35 minutes until the edges are browned and crispy.