¼ cup (60 mL) button mushrooms (or mushrooms of your choice), finely chopped
½ cup (125 mL) leeks, chopped
¼ cup (60 mL) raw carrot, grated
1 cup (250 mL) cooked turkey meat, cut into small chunks
60 g (2 oz.) low-fat Swiss cheese, grated
6-8 whole cherry tomatoes
Fit pastry shell into a 6” (15 cm) tart pan with a removable bottom. Preheat oven to 400ºF (205ºC).
Whisk together eggs, milk, salt, pepper, thyme and goat cheese until combined and all the lumps are gone.
Sauté mushrooms, leeks and carrot in vegetable oil until tender, then add turkey meat and combine.
Cool slightly then add to the bottom of the pastry shell and sprinkle evenly with grated Swiss cheese.
Pour egg/goat cheese mixture over top and place cherry tomatoes decoratively on top.
Bake at 400ºF (205ºC) for 15 minutes, then lower the heat to 375ºF (190ºC) for another 10 minutes or until pastry is golden. Insert a knife tip in the centre of the tart. If it comes out clean, the tart is ready. Let cool for 4-5 minutes before cutting and serving.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Monster Vineyards 2010 Rosé
Kacaba Vineyards & Winery 2011 Unoaked Chardonnay
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Mill St Brewery Tankhouse Ale
Brasserie McAuslan St-Ambroise India Pale Ale
Black Oak Brewing Co. Pale Ale
These pale ales are slightly more bitter and have the body to be able to match some of the flavours in this tart.
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