Target Health Blog

Sherry Mushroom Tart with Goat Cheese, Tofutti, & Leeks

April 3, 2017

Target Healthy Eating

Jules likes the crust, but I think it could be much better; however, the rest of this pie is wonderful. If you buy your pie dough, this is an easy recipe and if your aim is a meatless meal, you’ll be happy with this. You could also make this your veggie with fish, seafood and/or poultry; and a brunch treat over the weekend. ©Joyce Hays, Target Health Inc.

You could serve this Sherry Mushroom Tart as an appetizer with chilled wine. As you can imagine, we’ve eaten a lot, as the tart evolved, so tried different white wines. The best were Sauvignon Blanc, Pouilly Fuisse, Pouilly Fume, Pino Grigio, Champagne and Prosecco. I’m not crazy about Chardonnay, but if you like it, go for it, it would be perfect.


  • 3 Tablespoons olive oil
  • 2 Tablespoons cream sherry for cooking leeks
  • 2 Tablespoons cream sherry for cooking mushrooms
  • 1 red onion2 scallions, sliced very finely
  • 2 eggs, beaten
  • 3 pounds’ leeks, white parts and 1 inch of pale green parts, thinly sliced
  • 20 fresh garlic cloves, sliced
  • 2 teaspoons fresh thyme leaves, well chopped
  • 1 bay leaf
  • 1/2 cup chicken stock or broth
  • Pinch salt
  • Pinch black pepper
  • Pinch chili flakes
  • 1 teaspoon curry powder
  • 1 container Tofutti
  • 3 ounces’ soft goat cheese, crumbled
  • 1 pound mixed mushrooms, such as oyster, chanterelle and cremini, brushed clean and coarsely chopped
  • Almond (or chickpea) flour for dusting (when you roll dough out)
  • Tofutti dough (made at home, or your own pie crust recipe, or bought at store)

Get all ingredients together in the same place. ©Joyce Hays, Target Health Inc.


  1. First, make your favorite pie dough or buy at store and refrigerate overnight.

I’m not yet anywhere near, a good crust maker, but here’s the latest experiment, making the pie dough, using Tofutti. ©Joyce Hays, Target Health Inc.

  1. ‍Chop, cut, slice everything

Chopping onion, scallions, garlic, leeks all at the same time. ©Joyce Hays, Target Health Inc.

  1. ‍In a skillet, over medium-high heat, add the olive oil.
  2. Add the garlic, sliced leeks, chopped onion, scallions and sauté until translucent, 4 to 5 minutes.
  3. Add the thyme, bay leaf, chicken stock, 2 Tablespoons cream sherry, all seasoning and spices.

This photo is steps 3, 4, and 5. ©Joyce Hays, Target Health Inc.

  1. Reduce the heat to low, cover and simmer until the leeks are nearly tender, about 15 minutes. Uncover and cook, stirring occasionally and being careful not to let the leeks brown, until almost all the liquid has evaporated, about 15 minutes more.
  2. Remove and discard the bay leaf. Transfer everything in the skillet to a bowl. Stir in the container of Tofutti, goat cheese, and mix everything together, very well. Set aside
  3. In another fry pan, over medium-high heat, add olive oil 2 Tablespoons cream sherry and add the chopped mushrooms, and sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes. Set aside

Cooking mushrooms with sherry. ©Joyce Hays, Target Health Inc.

  1. ‍Now, take dough out of fridge and roll it out into a large circle, so it will fit onto your oiled pie dish.

Scatter flour on parchment paper or on your counter, to roll out the dough. ©Joyce Hays, Target Health Inc.

Fit the dough to your pie dish. On the right, there’s an extra piece of dough that I pushed onto an empty space. ©Joyce Hays, Target Health Inc.

Crust baked and coming out of oven to get the filling poured in. ©Joyce Hays, Target Health Inc.

  1. Preheat an oven to 400°F.
  2. Transfer the dough to pie dish. Don’t worry if it doesn’t fit exactly. Push it, pinch it until it’s in place. If you have little pieces of extra dough, just pinch/push them into place on your pie dish.
  3. Bake your crust according to your own recipe or go by the directions on the package, if you bought it. Bake it slightly, then remove from oven.
  4. Add and mix the 2 beaten eggs to the bowl of leeks, stir them in to combine well.
  5. Now, add the mixture in the bowl of leeks, to the sherry mushrooms in the skillet. If you forgot to add the goat cheese and any spice or herb, do it now and mix to combine well.

Mixing everything together, before spooning this, into the pie crust. ©Joyce Hays, Target Health Inc.

  1. Next, spread all the leek/goat cheese mixture to within 1 inch of the edge of the dough. Bake until the crust puffs and
  2. both the crust and the leeks are golden, about 15 to 20 minutes.

The filling has been spooned into the pie shell and about to go into the oven. ©Joyce Hays, Target Health Inc.

  1. Five minutes, before tart is done, open the oven and sprinkle finely chopped parsley and scallions over the top and bake for 5 minutes more.
  2. Remove from oven, and let the tart stand for 5 to 10 minutes. Cut into wedges and serve warm.

If a recipe turns out well, we’ll just eat that with some wine, and put away the rest of the meal. This was one of those times. :) ©Joyce Hays, Target Health Inc.

We had fried chicken thighs with this. ©Joyce Hays, Target Health Inc.

We had sautéed shrimp with this. ©Joyce Hays, Target Health Inc.

As long as they stay sweet and juicy, we’ll be having fresh mango for dessert. ©Joyce Hays, Target Health Inc.

This is one of our reliable standbys, well chilled, Louis Jadot, Pouilly-Fuisse, wonderful with the Mushroom Tart. ©Joyce Hays, Target Health Inc.

We’ve seen several plays, on and off Broadway, but would not recommend them. We’re looking forward to Arthur Millers, The Price and at The Metropolitan Opera, Beethoven’s Fidelio.

The geopolitical situation in the U.S. and around the world, is not good. In addition to reading voraciously about it, I’ve been listening to a lot of Chopin. Here are some favorite pieces to bring stress levels down:

Frederick Chopin Piano Concerto #1, 2nd Movement, Krystian Zimerman

Vladimir Ashkenazy plays Chopin Nocturne in C sharp Minor (No.20)

Tiffany Koo (Age 5) - Chopin Nocturne #20 C Sharp Minor

F. Chopin : Nocturne in c sharp minor for violin and piano (Arr by Nathan Milstein)

Happy Spring Everyone !

From Our Table to Yours !

Bon Appetit!

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