Mushroom, Leek & Miso Tart


This month we’re featuring the Twilight of the Adelaide Hills Chardonnay for our 11th food and wine pairing in the series. The Mushroom, Leek & Miso Tart is a simple, yet delicious recipe by another_food_blogger that is a delightful match to our chardonnay.

This Twilight of the Adelaide Hills Chardonnay 2021 is a superb wine for summer. It is light to medium bodied wine when it comes to chardonnay with lighter buttery notes, neat acidity, white stone fruit, white peach particularly, white mulberry and nashi pear flavours.

We hope you enjoy this month’s recipe.


Mushroom, Leek & Miso Tart

Serves 6 people

Prep = 15mins  Cook = 40mins



225g flour

140g cold butter

5-6 tbsp cold water

½ tsp salt


1 leek

1 brown onion

400g mixed mushrooms

60g gruyere cheese

1 tbsp miso

300ml heavy cream

2 cloves crushed garlic

1 tbsp thyme

50g butter

1 tbsp oil



  1. Mix flour and salt together in a food processor
  2. Cut the butter into cubes and add it to the flour pulsing 8 times to combine
  3. Add the cold water 1 tbsp at a time pulsing in between each spoon until the dough comes together
  4. Wrap the dough in clingfilm and place in the fridge for 1 hour (prepare filling)
  5. Remove dough and roll it out on a well floured surface to fit a 31×21 rectangular pan
  6. Press the dough down and trim the edges
  7. Blind bake @ 180c for 10 minutes and allow to cool


  1. Slice the leeks, onion & mushrooms
  2. Fry the leeks with the butter and oil on medium heat for 4-5 minutes
  3. Add mushrooms, garlic & thyme and cook for a further 3 minutes
  4. Stir in the miso and add the cream, simmer for 3 minutes
  5. Add gruyere cheese and cook for a further 2 minutes until mixture has thickened
  6. Allow mixture to cool and pour it into the tartlet case
  7. Cook @ 180c for 15-20mins or until pastry is brown and crispy
  8. Allow to cool slightly and serve warm

Essential Tools

  • Chef knives
  • Chopping board
  • Frying pan
  • Rectangular 31x21cm tart tray
  • Wooden spoon/spatula
  • Weighing/measuring utensils


  • You can use a round tartlet pan if you don’t have a rectangular one
  • Blind baking the tartlet stop the base of the pastry becoming soggy
  • If serving later on you can reheat it in the oven @ 150c for approx. 6-8 minutes


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