Mushroom and Leek Tart with Goat Cheese and Stilton

For the crust:

• 1/2 cup hazelnuts
• 1 cup almond meal 
• 2 tbsp raw organic coconut oil
• 2 tbsp olive oil
• 1 egg
• salt and paper to taste
• a dust of garlic powder 
• 4-5 drops of truffle infused olive oil (optional)

Put all the ingredients in a food processor and mix until blended. Oil a tart pan and put the dough in the middle. With your fingers cover the bottom of the pan. Cook it in a preheated oven ( 180' C ) for 15-20 minutes. When ready let it cool for a few minutes while u prepare the filling.

For the filling :

• 250-300 gr mushrooms ( I had chestnut and champignon )
• 3 baby leeks 
• 3 spoons of olive oil 
• 1/2 cup fresh cut parsley 
• 100 gr stilton cheese
• 150 gr goat cheese 
• salt , pepper , garlic powder 
• 1 tsp of truffle infused olive oil ( optional)

So while the crust is cooling down heat the olive oil in a pan , add the sliced mushrooms and leeks, the salt, pepper and garlic powder and sauté them for about 5 min. At the very end pour some truffle oil and fresh cut parsley. When ready pour the mushroom mix on top of the crust and add the stilton ( cubes ) and slices of goat cheese.
Bake for another 10 minutes until the stilton is melted. Let it cool for a few minutes before slicing and enjoy warm or cold.