Once ready, remove and allow to sit for a few minutes before removing the tart from the tin.Add a few more sprigs of thyme and pop in the 190 C / 375 F oven for 20 minutes. Spread those evenly and then place the pre-cooked leek circles on top, gently pressing them into the mixture. Pour in the egg mixture evenly and top with the mushrooms. Sprinkle the bottom of the crust with 1/2 cup of grated cheese if using. You will be left with golden brown mushrooms. The idea is to let the mushrooms release their juices and then cook them long enough for those juice to evaporate, so we remove as much liquid as possible. Add once diced garlic clove and a splash of lemon juice, and cook for 2 more minutes or so. Cook for 3-4 minutes, stirring a couple of times. I like to grate a little lemon zest but it’s optional. Season with a couple of pinches of salt and a little pepper.
Add a little more oil to the pan and follow with the mushrooms.Remove carefully to a plate, keeping the circles intact still.
Add the whole leek circles and cook for 2 minutes each side, until golden brown and slightly charred. Heat a frying pan over medium-high heat and add a little olive oil.Slice the leeks into thick circles, about 1/2-cm each and move them to a plate, keep them intact.Whisk the eggs in a bowl and season with a little salt and pepper and set aside.Partially bake in the 190 C / 375 F oven for 12-15 minutes, until set and firm but isn’t golden brown.They don’t need to be cover the whole height of the sides, halfway is okay. Once evenly spread, press your fingers into the edges making sure the dough covers the sides of the tin. The dough is easily breakable but is sticky so you can mend any cracks. Then use your fingers to press it down and spread into the sides as evenly as possible. Place the dough mixture in the middle and mould it into a pancake. I use a medium round tin with a removable bottom but you can use a square one or mini ones. Transfer the crust mixture to a tart tin.The mixture should be easy to mould with your fingers. At this stage, add the egg and process again briefly to incorporate. Whiz until combined and the mixture starts to come together. Add all tart crust ingredients except for the egg to a food processor.On the other side of the spectrum, for extra rich filling, you can add some cream to the egg mixture.
You can omit the cheese and swap butter for ghee for a low-lactose (basically dairy-free) version. This recipe contains dairy in the form of butter in the crust and some grated Cheddar in the filling. The crust is made with almond meal and tapioca flour but as I wanted to keep it as a grain-free recipe but you can use all gluten-free flour instead. I love using pan-fried mushrooms and leeks or onions with a touch of thyme and garlic for that classic French combo but you can also add roasted vegetables, canned artichokes or sun-dried tomatoes, sauteed spinach or kale, ham or crispy bacon, feta and so on. Making a tart is a great way to showcase seasonal ingredients as part of the filling. It’s also fabulous hot or cold so you can whip it up ahead of time. What I love about this grain-free and gluten-free savoury tart is that you can serve it dinner, lunch or weekend breakfast/brunch.
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