Mushroom and Gruyère Crostata

Name: Mushroom and Gruyère Crostata
Yield: Serves 4
Ingredients: 1 (9-inch), pie dough round; 2 tablespoons, extra-virgin olive oil; 6 , portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick; 1 pound, leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly; ½ teaspoon, table salt; 2 , garlic cloves, minced; 1 teaspoon, minced fresh rosemary; 2 ounces, Gruyère cheese, shredded (1/2 cup); 1 , large egg, beaten; 1 tablespoon, minced fresh chives

Side Dishes
Weeknight
Vegetarian
Savory Pies & Tarts

Appears in Cook's Country December/January 2015

For this weeknight crostata, we brown the mushrooms and leeks in the skillet for great depth of flavor.

SERVES 4

TIME 30 minutes

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