SAVORY LEEK & CHEESE TART RECIPE
Steps:
- Preheat oven 375 F. Clean the leeks , remove the root end and dark green leaves, halve them lengthwise, and cut them into thin slices. Rinse any grit off the sliced leeks, if necessary.
- Melt the butter in a large frying pan or saute pan over medium heat. Add the sliced leeks and sprinkle them with the salt. Cook, stirring occasionally, until the leeks are very tender, about 10 minutes.
- Add the half-and-half or cream. Reduce the heat to low and let cook to blend the flavors and reduce the liquid, about 5 minutes. Take the mixture off the heat and stir in the pepper. Taste the mixture and add more salt and pepper to taste, if you like.
- Lay the crust in a 9-inch-round tart pan (or similar). Let the crust fall into place, gently moving it into the edges without stretching the dough (stretching now will cause it to shrink as it bakes).
- Add the leek mixture to the crust, and spread it in an even layer. Sprinkle it with the cheese. Set the tart pan on a baking sheet, just to be safe and keep you from having to clean your oven in case of a boil-over. Bake the tart until it's bubbly and golden, about 35 minutes.
- Let the tart sit at least 10 minutes before cutting. Serve it hot, warm, or at room temperature. This flexibility is part of the magic of this tart: It works for a simple dinner or luncheon, as well as a buffet table or a potluck party. * No leeks? Two large onions will stand in the leeks' stead. The final tart won't have that lovely sweet edge or be quite as delicately flavored, but it will still be remarkably delicious and well worth your effort. Just be sure to cook the onions until they are very soft and starting to turn a tad golden, more like 15 or even 20 minutes instead of just 10 as for leeks.
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 19 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 433 mg, Sugar 4 g, Fat 18 g, ServingSize 1 9-inch tart (8 servings), UnsaturatedFat 0 g
CREAMED LEEK TART
A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year
Provided by John Torode
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 3h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
- Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
- Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.
Nutrition Facts : Calories 414 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
BUTTERMILK LEEK TART
Baked in a pastry ring, this buttery, flaky galette is filled with fragrant leeks, goat cheese, and buttermilk.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 nine-inch tart
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) or the hoop of a 9-inch springform pan on top; set aside. On a lightly floured work surface, roll out puff pastry about 1/8-inch-thick. Using a sharp paring knife, cut into a 13-inch round, and lay over tart ring. Fit into ring, and fold in edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.
- Preheat oven to 400 degrees. In a large nonstick skillet set over medium heat, melt butter. Add leeks, and cook, stirring, until soft, about 7 minutes. Add buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.
- To assemble tart, layer goat cheese and leek mixture on chilled pastry, ending with goat cheese. In a small bowl, beat together egg yolk and cream. Brush pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.
LEEK TART
Provided by Food Network
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
- BRAISED LEEKS
- In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
- FRIZZLED LEEKS
- Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.
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
LEEK, RICOTTA & GRUYèRE TART
Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
- Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
- Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.
Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
LEEK TART
Provided by Susan Herrmann Loomis
Categories Dairy Egg Vegetable Appetizer Breakfast Brunch Bake Meat Bacon Leek Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Line the pie dish of your choice with the pastry and chill in the freezer for 30 minutes.
- 2. Preheat the oven to 400° F. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans or pastry weights to keep it from bubbling up. Bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Remove from the oven and reserve.
- 3. Melt the goose fat with the bacon in a large skillet over medium heat and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes. Add the leeks, stir so they are coated with fat and cook, covered, until they are tender, about 15 minutes, stirring occasionally so they don't stick to the bottom of the pan. Season with salt and pepper and remove from the heat.
- 4. In a medium-sized bowl whisk together the eggs until they are broken up, then whisk in the milk and the cream. Season with salt and pepper.
- 5. Arrange the leeks and the bacon evenly over the pastry. Pour the custard mixture over it. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Remove from the oven, remove the edge of the tart tin if you've used a removable bottom tart tin, and serve immediately.
LEEK TART
This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.
Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
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- Place a rack in center of oven; preheat to 400°. Roll out puff pastry on a lightly floured surface to a 12" square. (If you have 2 sheets of pastry, stack and gently roll out to adhere.) Using a 10" cast-iron skillet turned upside down as your guide, trace a circle with a sharp knife around circumference of skillet. Reserve scraps for another use. Prick pastry round all over with a fork. Roll dough onto rolling pin, then unfurl onto a rimmed baking sheet and chill until ready to use.
- Toss leeks, oil, kosher salt, and ½ tsp. pepper on another rimmed baking sheet. Arrange leeks cut sides down and roast until tender and lightly browned in spots, about 20 minutes. Let cool. Remove tough, leathery outer layer, then transfer leeks to a cutting board.
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- Arrange leeks cut sides down and side by side in rows in vinegar mixture, trimming as needed so they all fit snugly in skillet. If there are any gaping holes, fill in with small pieces. You may have a leek or two left, but better to err on the side of having too many than not enough.
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