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- 5-6 leeks cut in half lengthwise and cleaned
- 8-10 oz shiitake mushroom caps, sliced
- 1 9×9 sheet puff pastry dough
- 1-2 tbsp ricotta cheese
- 1 tbsp white miso
- 1 tbsp soy sauce
- 6 sprigs fresh thyme leaves
- 3 tbsp oil
- 1 tbsp @naturalandkosher crumbled feta
- 1 tsp capers
Recipe created for Cedar Market by: @Foodkidsandsleep
If you’re looking for a showstopper of a side, that’s also not going to take a ton of effort, we’ve got you. Between the caramelized mushrooms & leeks, and the creamy umami bomb ricotta spread, the tart is obviously delicious, but it’s also just absolutely beautiful to look at! Do yourself a favor though, and use a non-stick baking dish or your flip might leave you hanging.
Cooking Instructions
Add your mushrooms to a 9×9 baking dish with 2 tbsp of oil and a teaspoon of salt. Add to a 400°F oven and roast for roughly 20 minutes. You can also do this in a sauté pan in about 5 or 10 minutes, if you’d rather.
While the mushrooms cook, prepare your leeks. You want to cut them into even length strips, then cut them in half, lengthwise.
Once the mushrooms are finished cooking, add them to a food processor along with the ricotta cheese, miso, thyme, soy sauce, and any leek scraps. Blend them all together. (You should get a nice thick paste consistency).
Add your leeks face down to the oiled pan (another tbsp of oil), and top with your miso mushroom mixture. Cover that with your puff pastry sheet. Tuck in the edges of the puff pastry and poke holes with a fork, so it doesn’t puff up. Bake at 400°F for 35-40 minutes.
Let it rest for 5 to 10 minutes, then cover the pan with a cutting board or large platter and flip. Top with the feta cheese and capers. You can add some extra virgin olive oil, if you like.
Cut & enjoy!
