Mushroom Leek Phyllo Tart
Caramelized leeks add a real flavor punch. Amy Spiro
An appetizing, savory starter or side.
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 bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.