Creamed Leek Tart Food

CREAMED LEEK TART

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.

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.

CREAMY POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
• Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
• Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
• Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
• Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
• Do Ahead
• Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

CREAMY LEEK TART RECIPE

Steps:

• Remove the pastry from the fridge and allow it to come to room temperature.
• Roll out the pastry thinly on a lightly floured surface and line a 25 x 5cm (10 x 2 inch) flan dish. Chill for at least 20 minutes, and then lightly prick the base with a fork.
• Preheat the oven to 200°C (fan 180°C/400°F/gas 6). Place a baking sheet in the oven to heat up in the meantime.
• Cover the pastry with parchment paper and fill with baking beans. Place the tart tin on the baking sheet and bake blind for 15 minutes.
• Remove from the oven. Place the baking sheet back in the oven.
• Meanwhile, chop the leeks and melt the butter in a large frying pan. Add the leeks and stir to coat in butter. Cover and cook gently, stirring occasionally, for about 20 minutes until very soft, but not coloured. Season well. Set aside and cool.
• Beat the egg yolks and cream together, adding a little nutmeg if you like. Spread the leeks in the pastry case and pour over the egg and cream mixture.
• Bake in the oven at 200°C (fan 180°C/400°F/gas 6) for 15 minutes then lower the oven setting to 190°C (fan 170°C/375°F/gas 5) and bake for a further 30-35 minutes, or until set and browned on top.
• Serve with a fresh, green salad and new potatoes. Enjoy!

LEEK TART

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.

CREAMED LEEKS

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

LEEK TART

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

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.

CREAMED LEEKS WITH BACON & THYME

Steps:

• Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.

LEEK TART

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.