This rustic tart makes the most out of sauteed mushrooms, leeks, and fennel. The combination of the three is beyond symbiotic and with a bit of cheese to tie it down to the crust, it makes a delicious tart filling. The crust I use is a basic pate brisee, but I've also made it using frozen puff pastry. Both work well, but the pate brisee version is a bit more substantial. In either case, serve this with a green salad for a lovely Winter supper.

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