LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
BRIE-LEEK TARTLETS
Make and share this Brie-Leek Tartlets recipe from Food.com.
Provided by KadesMom
Categories < 30 Mins
Time 30m
Yield 15 appetizers
Number Of Ingredients 9
Steps:
- In a small skillet, saute leek and garlic in butter until tender.
- Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
- Place tart shells on a baking sheet.
- Slice cheese into 15 pieces; place one piece in each tart shell.
- Top each with 1 1/2 tsp leek mixture.
- Bake at 350 degrees for 6-8 minutes or until heated through.
- Refrigerate leftovers.
Nutrition Facts : Calories 64.3, Fat 6.3, SaturatedFat 4, Cholesterol 20.8, Sodium 54.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 1.1
ROASTED TOMATO AND BRIE TART
These roasted tomato and brie tarts have all the buttery, flaky crunch of croissants, but take a fraction of the effort, thanks to this simple recipe. They get additional richness from crème fraîche in the dough.
Provided by Naomi Pomeroy
Categories appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter, and pulse a few more times until it looks like a rustic cornmeal. Add the cold crème fraîche, and pulse a few times until the dough just comes together. Turn the dough out into a mixing bowl. Using your hands, work the dough a little bit more to fully incorporate-it should look "shaggy." Place it on a big sheet of plastic wrap, gather the sides up and press the dough into a ball; flatten slightly and chill in the fridge, at least 1 hour and up to 24. (This is a good time to make the half-dried tomatoes you'll need in Step 4: Halve grape tomatoes, toss with salt, pepper, and olive oil, and bake for 1 hour at 300 degrees F.)
- Unwrap the dough and place on a generously floured, clean work surface; flour the dough thoroughly. Whack the dough with a rolling pin a few times to soften it. Starting in the middle, roll dough out to either side to make an even rectangle. Fold the dough in thirds, like a letter. Roll it out again and repeat the folding, add more flour if the dough sticks. This time, rotate the rectangle of dough by 90 degrees before rolling it out and folding again. Roll it out one more time, in the direction of the folds, and fold in thirds. When the laminating is done, roll the dough into a square, starting in the middle of the dough and rolling toward yourself, then away. The square should be roughly 10 inches by 10 inches and ¼-inch thick. Trim the edges of the dough, then cut it into 2½-inch-wide strips. Place the strips on a parchment-lined baking sheet and freeze for 15 minutes, so the dough keeps its shape as it bakes.
- Preheat oven to 425 degrees F. Make an egg wash by whisking together the egg yolk and heavy cream. Brush the tarts with the egg wash and parbake, 15-20 minutes. When the tarts are puffy and light brown, remove from the oven and prick all over with a fork; then return to the oven for 10 more minutes.
- When the tarts are puffy and golden brown, remove from oven and top with sliced Brie and Half-Dried Tomatoes. Return to the oven and bake until the cheese has just melted, 1-2 minutes. Garnish with thyme and serve family-style.
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