Leek and mushroom tarts with whipped feta

A soft and buttery shortcrust pastry makes these mushroom and leek tarts the easiest around! The filling is extra delicious too and perfect for a filling lunch or weeknight meal

By Sophie Gray
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 1 leek, white part only, finely chopped
  • 3 clove garlic, crushed
  • 400 gram mushrooms, sliced
  • 1 teaspoon balsamic vinegar
  • 4 sprigs fresh thyme, leaves removed, or 1 large pinch dried thyme
  • 2 tablespoon pine nuts
  • salt and pepper
  • 2 sheets store-bought shortcrust or savoury pastry, thawed
  • 1 egg, lightly beaten
  • handful of baby spinach or rocket leaves, to serve (optional)
Whipped feta
  • 100 gram feta cheese
  • 50 gram cream cheese
  • pinch of thyme
  • 1 teaspoon honey


  • 1
    Preheat oven to 180°C. Heat oil in a frying pan; gently cook leeks, garlic and mushrooms until soft. Add vinegar, thyme and pine nuts; cook until vinegar has evaporated. Season and cool slightly.
  • 2
    Meanwhile, lay pastry sheets on the bench and cut into 4 x 15cm circles, rerolling the trimmings. Brush pastry circles lightly with a little egg and transfer to a greased baking tray.
  • 3
    Divide filling between circles, leaving a 1.5cm pastry border on each. Fold over border to enclose filling and brush with egg.
  • 4
    Bake for 20-25 minutes or until pastry is golden. Serve warm or cold with a dollop of Whipped feta (below).
  • 5
    WHIPPED FETA. Combine ingredients; beat until smooth.


PER SERVE Energy 618kcal, 2589kj • Protein 14.5g • Total Fat 42.6g • Saturated Fat 17g • Carbohydrate 42g • Fibre 4.3g • Sodium 544mg • Sugar 10.8g - You could also make this recipe as one large tart, if you prefer. - This recipe needs about 1 cup leek. An inverted noodle bowl makes a good template for cutting the pastry discs.