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Leek & Mushroom Tart With Apple Walnut Salad

Leek & Mushroom Tart With Apple Walnut Salad

4.5rating out of 5

(639 reviews from our customers)

Prep Time

30 min



For this flaky, buttery tart, you'll layer sliced leeks over a creamy garlic and mushroom sauce. Bake 'til bubbling, golden and crisp and serve with a fresh apple, walnut and roasted onion salad. Lush!

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 British apple
1 apple
1 red onion
1 leek
1 garlic clove
1 bag of walnuts (25g) †
soft cheese2
1 soft cheese pot (50g) †
1 cider vinegar sachet (15ml)
80g chestnut mushrooms
Rocket salad
20g rocket
Vegan puff pastry 150g
150g puff pastry †
You Will Need
Non-stick baking paper, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 red onion
  • 1 leek
  • 1 garlic clove
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
  • 80g chestnut mushrooms
  • 20g rocket
  • 150g puff pastry<span class="strong">†</span>
Typical Values per 100g per serving
Energy 514 kJ
123 kcal
2212 kJ
529 kcal
of which saturates
7.6 g
3.1 g
32.5 g
13.3 g
of which sugars
11.6 g
4.1 g
49.8 g
17.5 g
Fibre 2 g 8.5 g
Protein 2.7 g 11.6 g
Salt 0.13 g 0.54 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
1 red onion
red onion
1 leek
1 garlic clove
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 cider vinegar sachet (15ml)
cider vinegar (100%)
80g chestnut mushrooms
chestnut mushrooms
20g rocket
wild rocket
150g puff pastry
White wheat flour (white wheat flour (with added calcium carbonate, iron, niacin & thiamin)), margarine (vegetable oils (sustainable palm, rapeseed), water, salt, acid (citric acid), emulsifier (Mono- and Diglycerides of Fatty Acids), antioxidant (Tocopherol-Rich Extract, Ascorbyl Palmitate), flavouring, colour (Beta Carotene), water, salt.
  • Allergens highlighted by † (nut, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop (or grate) the garlic

Slice the chestnut mushrooms finely


Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and sliced chestnut mushrooms with a pinch of salt and cook for 3-4 min or until golden


Top, tail and slice the leek[s] finely into rounds, then wash carefully to remove any grit

Cut the red onion[s] into 6 [12] wedges

Once the mushrooms are golden, remove the pan from the heat and add the soft cheese with half the cider vinegar

Season with a grind of black pepper and stir it all together – this is your creamy mushroom mixture


Meanwhile, line a baking tray with non-stick baking paper

Unroll the puff pastry and cut it into 2 [4] squares

Add the pastry squares to the tray and score a 1cm border around the edge of the pastry with a knife

Tip: The pastry border will puff up to give you a nice crust!


Spread the creamy mushroom mixture over the pastry squares (keep it within the borders!)

Layer the sliced leek over the top and season with a grind of black pepper and a pinch of salt


Add the onion wedges to the tray around the pastry

Put the tray in the oven and cook for 15-18 min or until the pastry is cooked through, puffed up and golden and the leeks are lightly charred – these are your leek & mushroom tarts


Whilst the tarts are in the oven, slice the apple[s] into matchsticks (skin on)

Combine the remaining cider vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt and black pepper – this is your dressing

Add the rocket, apple matchsticks and walnuts to a bowl with the dressing and give everything a gentle mix up – this is your apple & walnut salad


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Carefully separate the roasted red onion wedges into petals and add them to the salad (beware they will be hot!)

Serve the leek & mushroom tart with the apple & walnut salad to the side


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