Mushroom and Leek Tart with apple salad from Riverford Farm

Mushroom and Leek Tart with apple salad

Recipe by Riverford Farm, tried & tasted by AnnabelCourse: Main Meals, Veggie / Vegan


Prep time


Cooking time


Total time



This Mushroom and Leek Tart is such a lovely Spring lunch and so easy to make. It is especially tasty if the vegetable & fruit come from Riverford. Sign up now for a weekly delivery box from the Riverford Organic Farm.


  • 2 leeks

  • 200g mushrooms

  • olive oil

  • 1 pack puff pastry

  • 1 egg

  • 2 garlic cloves

  • 15g thyme

  • 25g Italian style hard cheese, grated

  • salt and pepper

  • 150g ricotta

  • 10g pumpkin seeds

  • 1 apple

  • 1 tsp Dijon mustard

  • 1 lemon

  • 50g mixed salad leaves


  • Preheat your oven to 200°C/Gas 6.
  • Halve the leeks, lengthways, and give them a quick wash. Slice them, not too thinly. Finely slice the mushrooms.
  • Heat 2 tbsp oil in a frying pan. Fry the leeks and mushrooms on a medium-high heat for 10 mins. Stir now and then.
  • Meanwhile, take the pastry out of the fridge and unroll it. You only need two-thirds so cut off and save one-third. Cut the rest into 2 equal-sized rectangles and place on a baking sheet.
  • Beat the egg and brush over the pastry (keep the leftover egg for later). Use a sharp knife to score a border around the pastry approx. 2 cm in from the edge. Use a fork to prick the middle part only, several times. Bake for 10 mins.
  • While the pastry cooks, peel and finely chop the garlic. Pick off 1 good tbsp worth of thyme leaves. Stir the garlic and thyme into the mushrooms. Turn off the heat. Leave to cool slightly.
  • Stir in the Italian cheese and remaining egg. Season well. Crumble in the ricotta; mix gently, so it’s well combined but leaving some chunks for texture.
  • After 10 mins, remove the pastry from the oven. Carefully push down any risen pastry in the middle parts, leaving a puffed-up edge.
  • Divide the mushroom mixture between the tarts. Bake for a further 7-8 mins, until the pastry is golden brown and cooked through.
  • Meanwhile, lightly toast the pumpkin seeds in a dry frying pan for 1-2 mins. Thinly slice the apple.
  • To make a dressing, whisk the mustard, 2 tbsp olive oil and a squeeze of lemon juice in a bowl. Add the apple, pumpkin seeds and salad leaves. Season to taste. Gently mix.

  • Serve the tart with the salad on the side.