Mushroom and Gruye?re Crostata
"Using store-bought pie crust is easier than making your own. Browning the mushrooms and leeks in the skillet gives the tart depth of flavor...."
INGREDIENTS
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pie dough round
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unsalted butter
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portobello mushroom cap
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leek
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Salt and pepper
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garlic clove
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minced fresh rosemary
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Gruyère cheese
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large egg
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minced fresh chive
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1 (9-inch) store-bought pie dough round
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2 tablespoons unsalted butter
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6 portobello mushroom caps, gills removed, halved and sliced crosswise 1/4 inch thick
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1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
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Salt and pepper
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2 garlic cloves, minced
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1 teaspoon minced fresh rosemary
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2 ounces Gruyère cheese, shredded (1/2 cup)
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1 large egg, lightly beaten
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1 tablespoon minced fresh chives
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