Mushroom and artichoke tart

Mushroom and artichoke tart

From The New Vegetarian (The Telegraph newspaper) 

Puff Pastry:

From Better Homes and Gardens

125g butter, diced

1 C AP flour

125g cream cheese, diced

1. Sprinkle butter over flour in a food processor, and pulse until just sandy. 
2. Add cream cheese and pulse a few times, until cream cheese begins to get incorporated. 
3. Turn out onto a clean surface, and use palms to push the dough out (at this stage it will be very sandy and not really a dough - you are basically pushing it together using your palm). There should still be streaks of cream cheese visible - this is what will make the pastry flaky.
4. Flatten into a disk, wrap with cling wrap, and refrigerate for 2 hours.
5. After chilling, lightly flour a clean surface and roll out the dough to ~0.5 cm thickness. Lay on a tray and trace out a circle. Dot the inside of the circle with a knife, then refrigerate while you make the filing. 

750g mixed mushrooms, quartered if large

1 jar marinated artichokes, chopped

4 Tbs sour cream

100g shredded mild cheese - Gruyere or Colby, but not mozzarella

1 leek, sliced thinly 

25g Butter

2 Tbs Oil

1 egg

Good pinch nutmeg and sage

Salt and pepper 

1. Preheat the oven to 200C.
2. Melt half of butter and oil in a saucepan over high, then add the mushrooms and fry briskly, stirring occasionally, until golden and no liquid remaining. Put aside in a large bowl. 
3. Reduce the heat to low and add remaining butter and oil. Add leek and cover with a lid, allowing leeks to sweat until soft but not coloured. Add to the mushrooms, along with the artichokes and three-quarters of the cheese. Season lightly. 
4. Beat sour cream, eggs, nutmeg and sage in a separate bowl, then add to the vegetables and fold together. 
5. Spread over the pastry, making sure that the edge is free of filling, then brush the border of the pastry sparingly with egg yolk. 
6. Bake for 30 minutes, or until golden brown and crisp.