Roll out the sheet of puff pastry and line a round tart tin previously greased with Castillo de Canena Reserva Familiar Picual extra virgin olive oil.
Prick the bottom several times with a fork and cover it inside with aluminium foil, pressing the walls well so that they do not fall down when cooking.
Bake the cake in a medium oven, previously heated, for 10 minutes, remove the aluminium foil and bake it for 5 more minutes.
Clean the leeks, cut them into rounds and sauté them in a little extra virgin olive oil Castillo de Canena Reserva Familiar Picual, over a low heat.
Add the cleaned and chopped mushrooms and cook until the liquid they give off has been absorbed.
Mix the beaten eggs with the cream, the cheese, a tablespoon of oil and the mushroom mixture and season with salt and pepper.
Bake the cake in a medium oven for about 45 minutes.
A suggestion: Serve with a green salad dressed with Castillo de Canena Reserva Familiar Picual extra virgin olive oil, Pedro Ximenez vinegar, grated ginger and small seedless raisins.