Have to admit , I’m feeling pretty smug about this one… couldn’t decide what to do with a lonely Leek and some Mushrooms than needed using up. I used to make Leek and Mushroom Tarts all the time , however they were loaded with things I can no longer tolerate. So I had to have a think of how to adapt this flavour combo… and it worked a treat. This was so easy to throw together too, and really turned out quite pretty. Win. I adore the combination of Leek , Mushrooms ,Garlic and Thyme. I hope you do too.
Base Recipe :
2 Cups Water
1/2 Cup Quick Cook Polenta
Salt
Olive oil.
Spread :
Canellini Beans (I Carton, drained and rinsed )
1 Lemon juice and Zest
Salt
Topping :
Oil high heat safe ( I used Avacado)
1 Leek
1 Tub Baby Portabellos
Thyme
Rosemary
Salt
2 Cloves of Garlic.
Grease a tart tin with a little oil, and give a little spatula a little coat of oil too
Then start by boiling your water and whisking in Polenta and Salt whish until it’s thick and add in a good quality olive oil for some flavour.
Pour into your greased pan and flatten out with your spatula. You’ll have to work quick because it will set fast !
Pop that to one side to set. Pre heat your oven on a low warming temp.
Then chop your Leek, Mushrooms , Garlic, Rosemary and Thyme. Heat your oil in a sauté pan and then add everything. Keep this going until everything is soft but still holding shape. About 6-8 minutes.
Then pop your Canellini Beans in a processor and whizz with lemon and salt and some hot water to make a nice thick spread.
Your Polenta should be set nicely by now , pop your spread on top and then pile your Leeks and Mushrooms on too.
I popped this in the oven to warm the base through again for 5 minutes.
Then served warm.
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