Leek Feta And Black Olive Tart Food

RED ONION, FETA & OLIVE TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
• Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
• Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

LEEK, ARTICHOKE & FETA TART

Steps:

• Set oven at 400°F.
• Melt butter in a medium saucepan.
• Add leeks, and cook covered for 15 minutes (stirring occasionally).
• Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
• On floured board roll out puff pastry to 11 or 12-inch square.
• Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
• Roll up edges about 1 inch to form edge.
• Beat egg with 2 tsp water and brush all over pastry.
• Prick bottom all over with fork and bake 15 minutes.
• Spread leek mixture over crust.
• Mix cheeses together and sprinkle over top.
• Sprinkle with pine nuts.
• Bake 10 minutes.
• Garnish with 2 Tbsp fresh dill roughly chopped.

LEEK TART WITH OIL-CURED OLIVES

Steps:

• To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
• To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
• To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
• Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.

LEEKS WITH OLIVES AND FETA

Steps:

• Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
• Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
• Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
• Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
• Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
• A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

FETA, SPINACH AND LEEK TART

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

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.