Mushroom, Leek, Onion & Bloomy Breeze Tart

If you cook the veggies in advance, this tart is about as simple and quick as it gets. 10 minutes of prep time and 30 minutes in the oven, and voila — dinner is served! You can substitute any brie-like cheese in this recipe; Merry Goat Round works beautifully too!

Firefly Farms Seal
Leek Onion Tart


  • 3 Large sweet onions, peeled and sliced thinly
  • 4 Leek stalks, sliced thinly (white part only)
  • 1 lb Mushrooms, preferably shitake or oyster, slightly chopped
  • 2 Garlic cloves, minced
  • 1 package frozen puff pastry
  • 2 tbsp Olive Oil
  • Salt & fresh black pepper
  • 1 lb Bloomy Breeze, sliced
  • Parchment paper


  1. In a large skillet, heat the olive oil. Add the onions and the leeks and sauté until cooked through and slightly caramelized. Add the mushrooms and continue cooking until mushrooms are fully cooked. Don’t stir too much; let the mushrooms brown well. Stirring too much causes the mushrooms to sweat and release water. When the mushrooms are cooked, add the garlic and season well with salt and pepper. Cook for another minute. Remove the vegetable mixture from the heat, and cool it to room temperature. The vegetables can be cooked ahead of time and chilled overnight in the refrigerator.
  2. Preheat oven to 400 degrees. Remove puff pastry from freezer and thaw completely. Place the sheet of puff pastry in a half-sized sheet pan lined with parchment paper. Using a fork, puncture the puff pastry evenly to avoid excessive “puffing.”
  3. Spread the cooled vegetable mixture evenly on the puff pastry and top with sliced cheese. Bake the tart for about 30 minutes on the bottom shelf of your oven until the pastry and cheese turn golden brown. The puff pastry may “puff” some, don’t be alarmed.
  4. Remove from oven and let the tart rest for 30 minutes before serving. The tart can be served warm or chilled.
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