Mushroom And Leek Tart

• 3 tablespoons unsalted butter divided
• 1 pound mushrooms such as button, thickly sliced
• 1 leek large, white and light green parts only, sliced into rings, 1/2-inch thick
• 2 cloves garlic chopped
• leaves
• ground black pepper
• all-purpose flour for work surface
• 17 5/16 ounces puff pastry thawed
• 2 tablespoons dijon mustard
• 1 ounce Parmesan cheese grated
• 1 large egg beaten

1. Preheat oven to 400u0b0F.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and saute until golden brown, 6 to 8 minutes. Remove mushrooms to a plate; reserve skillet. Add remaining tablespoon butter, leek, garlic, and thyme to reserved skillet and saute until leek is wilted, 2 to 4 minutes. Stir in mushrooms and season with salt and pepper.
3. Lightly flour work surface. Unfold pastry and roll, sealing seams if necessary, into a 10-by-12-inch rectangle. Cut pastry into two 5-by-12-inch rectangles and place on 2 parchment-lined baking sheets. Lightly prick the dough with a fork, leaving a 3/4-inch border all around. Spread the mustard on dough, inside the border. Sprinkle with Parmesan and top with mushroom mixture. Brush edges of pastry with egg.
4. Bake until edges are golden brown, 16 to 18 minutes. Garnish with thyme.

butter, mushrooms, only, garlic, ground black pepper, flour, pastry thawed, mustard, parmesan cheese, egg

Taken from www.yummly.com/recipe/Mushroom-and-Leek-Tart-1194694 (may not work)