i used the right amount of mushrooms this time, substituting baby bellas for shiitakes. i also used feta instead of gorgonzola and substituted whole grain mustard for dijon. the 2tbsp + 1 tsp of mustard was probably too much as it yielded a tart flavor that was vinegar-y at the start. i would say the feta wasn’t strong enough to match the leek and mushrooms. maybe i should try more cheese? i don’t want it to be overly cheesy. or return to gorgonzola and use less or increase the mushrooms. too few mushrooms was the culprit last time. either way, it is still tasty and i’m getting better at pastry dough. it’s mostly butter – how can you go wrong with that?

i still can’t make a round tart…(sigh) oh, well.

before:

after: