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Recipe Spicy Potato Leek Mushroom Tart

Spicy Potato Leek Mushroom Tart

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    30mins

Recipe Video Fusion Vegetable Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1-2 sheets shortcrust pastry
  • 2 Tbsp. oil
  • 2 small leeks (white parts only), finely sliced
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 cup mushrooms, sliced
  • 1 cup small potatoes, thinly sliced
  • 1 Tbsp. mustard powder
  • 1 Tbsp. chopped thyme
  • 3 eggs, beaten
  • 1/4 cup cream

Seasoning

  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • salt and ground pepper, to taste
  • Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for drizzling

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Panda Oyster sauce

Oyster Sauces

Panda Brand Oyster Sauce
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. https://www.youtube.com/embed/H34QmaVQ48I
  2. Preheat oven to 350°F. Line a tart pan with the pastry. Blind bake the pastry case for 15 minutes. Heat the oil in a large fry pan over a medium heat.
  3. Add the leeks, Lee Kum Kee Minced Garlic, and mushrooms and cook for 5 minutes until softened. Add the potatoes, Lee Kum Kee Panda Brand Oyster Flavored Sauce, mustard powder and thyme, cook for a further 1 minute.
  4. Remove from heat and allow the mix to cool slightly. Spread the mix evenly into the base of the pastry case. In a bowl, mix together the eggs and cream. Season with salt and pepper.
  5. Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set. Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy! 

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