Hope you all had a lovely weekend. Mine started last Thursday and lasted through Sunday. It was my birthday yesterday and I seemed to have started the celebration early. My daughter and her husband came over yesterday for a barbeque and I rounded out the meal with a mushroom leek tart. It was so easy and good I have to share how it's made. Here is the link to the recipe that inspired my version.

The original recipe calls for asparagus with the leeks, but I am not a fan, so I substituted mushrooms. This is the third time I have made this recipe and I am getting my technique down better. This time I cut the recipe in half and it was great. I have actually posted on making this tart before. Here is a link to my first effort if you would like to read that. I share more photos of the process in that post.

Here's what I did in a nutshell. I used one refrigerated pie crust, topped it with 1 cup of shredded fontina cheese. I topped the cheese with one leek and 5 or 6 mushrooms I had sauteed in 2 T. butter. I put a few dabs of ricotta cheese on top of the veggies (you could use soft mozzarella too I think). I sprinkled some thyme on top, just a little. Lastly I crimped the pie dough up and all around the filling as you would for a rustic tart. Brush the crust with egg wash. I baked it on a hot pizza stone at 450 for 18 minutes.

Refer to the recipe for detailed instructions for a tart that is double the size of mine. You could use any veggies you like and use a different cheese if you prefer. Make sure your filling isn't too "wet".  The first two times I made this my bottom crust was a bit soggy, but that hot pizza stone solved that issue.

Eva is off camping this week, so I plan to get in some sewing and reading. Summer seems to be in full swing all of a sudden!