SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
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.
SPINACH AND LEEK TART
Adapted from a recipe torn from an Australian Womens Weekly - I made one large tart but you could make individual ones if you wished.You could also use a pre made pastry shell.
Provided by katew
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan, add sliced leek.
- Cook, stirrng for 3 minutes till soft, remove from heat.
- Place thawed spinach into sieve and press to remove excess water.
- Add to leek mixture.
- Combine sour cream and eggs in a bowl.
- Stir in leeks,spinach,cheese and salt and pepper.
- Heat oven to 190 C.
- Lightly grease pie tin.
- Line tin with pastry, prick base with fork.
- Bake pastry for 15 minutes.
- Pour mixture into pastry shell.
- Bake 30 minutes.
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 AND SPINACH TART WITH RICE CRUST
The delicious rice crust makes this pie so much tastier and so much healthier than pies with a pastry crust. I have adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge!
Provided by bluemoon downunder
Categories Savory Pies
Time 1h30m
Yield 1 tart with rice crust, 6 serving(s)
Number Of Ingredients 15
Steps:
- THE CRUST: Cook the rice for about 45 minutes in boiling water, or until quite soft; drain well but do not rinse; mix all the crust ingredients together and press into the base and sides of a lightly oiled 10 inch flan dish and chill while making the filling.
- THE FILLING: Heat the oil in a non-stick pan and, over a low heat, sauté the leeks and garlic slowly for about 15 minutes; add the baby spinach leaves and sauté until they have just wilted, about 2 minutes. Set aside.
- In another pan, blend the oil and flour and heat gently until bubbly, then stir in the milk or soy milk, tamari and freshly ground pepper.
- Bring to the boil and cook, while stirring, to make a thick white sauce. Combine the leeks mixture and the sauce, and pour the mixture into the pie crust.
- Bake in a moderate oven for 15-20 minutes. If you want a golden crisp topping, add the (optional) grated cheese in the last 5 minutes of baking. Or if you'd like some extra flavour and crunch, add the (optional) pine nuts in the last 5 minutes of baking.
- Serve with a simple green salad or one of Theodore Kyriakou's fabulous Greek salads: Recipe #141988 or Recipe #141992.
- NOTES: Tahini (one of the ingredients in most hummus recipes) is made from ground sesame seeds, and tamari is a pure form of soy sauce, free of chemicals and preservatives. Tamari can be used in any recipe instead of stock cubes. Both tahini and tamari are available in health food stores and larger supermarkets.
Nutrition Facts : Calories 496.3, Fat 15.7, SaturatedFat 2.6, Cholesterol 3, Sodium 4287, Carbohydrate 71.6, Fiber 7.8, Sugar 7, Protein 21.7
CREAMY LEEK TART RECIPE
This creamy leek tart is a classic French recipe made with pastry, leeks, eggs and cream. Best when the short crust pastry and the tart has a beautiful golden top. Serve with your favourite salad.
Provided by Michelle Minnaar
Categories Main
Time 1h35m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 484 calories, Sugar 18.2 g, Sodium 507.6 mg, Fat 27.9 g, SaturatedFat 13.1 g, TransFat 0.4 g, Carbohydrate 53.7 g, Fiber 3.9 g, Protein 7.1 g, Cholesterol 162.6 mg
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
More about "leek and spinach tart with rice crust food"
SPINACH AND LEEK QUICHE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
4.8/5 (20)Category Main CourseCuisine FrenchTotal Time 2 hrs 50 mins
- Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
- Wash and partially dry the baby spinach. A salad spinner works well for rinsing the spinach. Add 1 tablespoon of vegetable oil to a non-stick pan and heat on medium-high heat until it begins to shimmer. Add all the spinach and 1/2 teaspoon of salt. Continuously stir the spinach and cook on medium high heat until it is completely cooked, and the liquid is evaporated. Remove the pan from the heat, and the ground nutmeg and stir it into the spinach. Scrape the spinach onto a paper-towel lined plate to absorb any remaining moisture.
CHERRY TOMATO, LEEK, AND SPINACH QUICHE - THE FOOD …
From thefoodcharlatan.com
4.7/5 (3)Total Time 50 minsCategory BreakfastCalories 362 per serving
- Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan.Arrange the pie crust into a quiche pan or 9 inch pie pan.
- Trim the edges if necessary.Sprinkle cheddar cheese on the bottom of the crust.Trim the green parts of the leek, as well as the roots.
PRASORIZO – RICE WITH LEEKS - REAL GREEK RECIPES
From realgreekrecipes.com
4.2/5 (25)Category Main Course, Side DishCuisine GreekCalories 769 per serving
- Heat olive oil in a cooking pot over high heat. Then reduce heat to medium and add the red onion. Cook until softened and golden in color.
- Add the spring onions, the garlic, and leeks. Cook for 2-3 minutes more, stirring occasionally until slightly softened. Season with kosher salt and add 2 cups of water. Reduce heat to medium-low and simmer covered for 20 minutes.
- Add 3 cups hot water (you may use vegetable stock instead) and the short-grain rice. Cover and simmer for 10 minutes more.
SPINACH AND LEEK PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 2 hrs 5 mins
SPINACH, LEEK & FETA QUICHE WITH BROWN RICE CRUST
From vegetarianinspiration.blogspot.com
Estimated Reading Time 1 min
LEEK, PROSCIUTTO, CHEESE AND SPINACH TART - NEW IDEA …
From newideafood.com.au
RICE GRATIN WITH SPINACH AND LEEKS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 215 per servingTotal Time 46 mins
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Set aside.
- Melt butter in a large nonstick skillet over medium heat. Add leek; cook, stirring frequently, 6 minutes or until lightly browned. Sprinkle with flour; stir well. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; add 1/2 cup cheese and next 6 ingredients. Stir well. Spoon mixture into a 10-inch quiche dish or 9- inch pie plate coated with cooking spray. Combine remaining cheese and breadcrumbs; sprinkle over gratin. Bake at 375° for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.
SPINACH, LEEK AND GOAT CHEESE QUICHE | RECIPES | FUSTINI'S ...
From fustinis.com
Ratings 1Category Meat And Poultry
- Position the baking rack in the middle of the oven and preheat to 400 degrees. In a medium bowl, whisk together the pastry flour, all-purpose flour and salt. In a small bowl, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly. Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 teaspoon oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
- Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, top it with pie weights, raw rice or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden. Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350 degrees.
- In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Stir in the parsley and 1/4 teaspoon of the salt, then remove from the heat and let cool completely.
- In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 teaspoon of salt and the pepper.
LEEK, SPINACH AND RICOTTA TART RECIPE (GF) - MY GLUTEN ...
From mygfguide.com
4.8/5 (4)Servings 2Cuisine VegetarianTotal Time 30 mins
- Roll out your gluten free puff pastry and lightly score the top approximately 1 inch from the edge all the way round. This will become the crust. Beat an egg and use a pastry brush or piece of kitchen towel to lightly egg wash the crust. Egg washing helps to ensuring a beautiful golden, shiny finish on the pastry once baked.
- In a small saucepan, add the knob of butter then cook your leeks over a low heat until soft and sweet. Add the frozen spinach and allow it to cook down.
- Once cooked, drain off any excess liquid from the spinach using a sieve and some kitchen paper to absorb the juice (give the spinach a squeeze). Then tip the spinach and leek mixture into a bowl.
- Add the ricotta, parmesan, a grating of nutmeg and some fresh black pepper to the bowl. Stir to combine. This is your tart topping, which should now be spread out evenly on the puff pastry base, leaving the crusts uncovered (as pictured).
TARTA SPANAKI - SPINACH & KALAMATA OLIVE TART ...
From dianekochilas.com
3.7/5 (17)Servings 6Cuisine Greek, Greek Cuisine, Mediterranean Diet
- Heat the olive oil over medium heat, in a large frying pan. Add leeks and onion, and sauté for about 5 minutes, stirring occasionally until wilted. Stir in the garlic and continue to sauté for about 1 minute.
- If using fresh spinach, steam it in a steamer basket until wilted, about 8 minutes. If using frozen, defrosted spinach, add it to the leek mixture and cook until wilted and softened. Place the mixture in a colander and press with the back of a large spoon or spatula, so that the liquid drains out. Transfer to a bowl.
- Meanwhile, combine the cheese with 2 eggs in a large bowl. Add this mixture to the spinach and mix well.
LEEK SPINACH TART - SUGAR SALTED
From sugarsalted.com
5/5 (1)Author MotheServings 6-8Total Time 1 hr 5 mins
- make the pastry: Coarsely grate the butter (I use a box grater) and place it in the bowl of a food processor. Add flour and briefly pulse. Add 3 TBSPs of ice-cold water and pulse until the dough starts to come together. If needed add more water by the tablespoon. You have to be able to pinch dough together with your fingers. Form dough into a disk, wrap well and chill in the refrigerator for 1 hour or overnight.
- Allow dough to rest at room temperature for 5 minutes before rolling. Preheat oven to 425°F (220°C), with a rack in the middle of the oven. Flour your work surface and roll out the dough, rotating it as you do so, so it doesn’t stick. Roll it out slightly bigger than the pan. Transfer to a 9-inch (23-cm) tart pan (that you previously brushed with oil to prevent sticking). Press dough into the bottom and up the sides, slice away any overhang. Pierce pastry with a fork, line it with oiled parchment paper and fill with dry (or baking) beans. Transfer pan to a baking sheet and bake for 10 minutes. Remove the beans and bake for another 5-10 minutes until the crust is fully baked, almost golden. Take out of the oven and set aside; lower the oven temperature to 350°F (175°C).
- Make the filling: In a skillet, warm olive oil on medium-high heat and add leeks. Cook for about 5 minutes until the leeks are wilted. Add spinach, teaspoon of salt, garlic powder and a grind of pepper. Cook for another 2 minutes, until combined. Set aside. Whisk together eggs, milk, cream, pinch of salt, pepper and nutmeg in a small bowl.
- Evenly arrange the spinach filling into the tart shell. Sprinkle 1/2 cheese over the spinach. Slowly pour over the egg mixture. Sprinkle with remaining cheese and pine nuts. Bake for 30 minutes or until the filling is golden and set, cheese bubbly. Serve warm or at room temperature, keep leftover tart in the refrigerator.
SPINACH, LEEK AND GOAT CHEESE TART - THIS GAL COOKS
From thisgalcooks.com
5/5 (2)Category Brunch, BreakfastCuisine FrenchTotal Time 55 mins
- Freeze your pie crust for 30 minutes. After freezing, blind bake at 375 for 20 minutes. To blind bake. place a piece of parchment paper over the crust. Place rice or dried beans on top of the parchment paper to weigh it down. This will prevent your crust from shrinking while baking. Remove from oven after baking.
- Melt the butter in a large skillet or pot. Add the leeks and cook until tender. Add the spinach and cook until wilted. Drain if necessary.
- To assemble the tart, sprinkle 1/2 of the Gruyere cheese over the pie crust. Top with the spinach/leek mixture, green onion and goat cheese. Pour the egg mixture over top and then top with the remaining Gruyere cheese.
SPINACH PIE WITH RICE CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 279 per serving
- Combine rice, 1/4 cup egg substitute, onion, and margarine; press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Set aside.
- Pour spinach mixture into prepared rice crust; arrange tomato slices around edge of pie. Bake at 350° for 30 minutes or until set. Let stand 10 minutes before cutting into 4 wedges.
SPINACH, LEEK AND FETA TART WITH SWEET POTATO CRUST - FOOD24
From food24.com
Cuisine BakeEstimated Reading Time 1 minCategory BakeTotal Time 50 mins
SPINACH, LEEK & GRUYèRE TART | DAILY MAIL ONLINE
From dailymail.co.uk
Estimated Reading Time 8 mins
PUMPKIN, LEEK AND FETTA TART | LEMNOS RECIPES
From lemnosfoods.com
Estimated Reading Time 1 min
ARTICHOKE, SPINACH AND LEEK TART WITH ... - A THOUGHT FOR FOOD
From athoughtforfood.net
Estimated Reading Time 3 mins
COURGETTE, LEEK, AND CHEVRE TART IN WILD RICE CRUST RECIPE ...
From cookeatshare.com
1/5 Calories 388 per serving
SPINACH, LEEK AND GOAT CHEESE QUICHE WITH OLIVE OIL CRUST ...
From washingtonpost.com
3.9/5 (15)Servings 6Is Accessible For Free TrueCalories 321 per serving
BACON SPINACH & LEEK QUICHE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4/5
LEEK SPINACH TART | RECIPE | VEGETARIAN TART, SPINACH TART ...
From pinterest.ca
ZUCCHINI, LEEK, AND CHEVRE TART IN WILD RICE CRUST RECIPE
From bakerrecipes.com
LEEK AND SPINACH TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SPINACH AND MUSHROOM TART - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FOOD WISHES VIDEO RECIPES: SPINACH & LEEK TORTA DI RISO ...
From foodwishes.blogspot.com
SPRING GREENS, LEEK AND GRUYERE TART | A THOUGHT FOR FOOD ...
From athoughtforfood.com
SPINACH AND LEEK TART - GEMMOTHERAPY WITH LAUREN HUBELE
From laurenhubele.com
CARAMELIZED LEEK, SPINACH, AND GOAT CHEESE TART RECIPE ...
From thekitchn.com
LEEK AND SPINACH TART WITH RICE CRUST BEST RECIPES
From cookingtoday.net
NO CRUST SQUASH-LEEK QUICHE | BEYOND DIET RECIPES
From beyonddiet.com
HOW TO MAKE ZUCCHINI, LEEK, AND CHEVRE TART IN WILD RICE CRUST
From mobirecipe.com
LEEK, SPINACH, AND MUSHROOM TART - MUSHROOMS
From worldrecipes.org
CHICKEN AND LEEK PIE - ACELINE
From aceline.media
LEEK AND SPINACH QUICHE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
LEEK AND SPINACH TART WITH RICE CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
TOP 20 LEEK, MUSHROOM & SPINACH RECIPES : 2022
From supercook.com
TOP 20 GARLIC, LEEK & PIE CRUST RECIPES : 2022
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love