Leek Potato And Fontina Tart Food

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.

SAVORY SWEET POTATO AND LEEK TART

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!

SARASOTA'S EASY LEFTOVER TURKEY, LEEK AND POTATO TART

Steps:

• Leeks -- In a small sauce pan on medium high heat, add the butter and melt. Then add the garlic, leeks and cook on medium (you don't want to brown them) for about 5 minutes until tender. Then add in the scallions and diced turkey and cook another minute. Don't forget to salt and pepper well.
• Crust -- As the leeks saute, make your crust. Now I prefer to use a tart pan, but not everyone has one. You can make a rough or rustic tart and just lightly crimp the sides up around the tart which is fine. But you want something around 10-12" round. A pizza pan also works for this and you can also make this on a pizza stone. If making it on a pizza stone or a pizza pan I line with parchment paper, so it doesn't stick (not necessary, just something I liked to do). If using a tart pan, spray with non stick spray.
• Unroll the pizza dough and roll on a floured surface into a circle. About 14-16", thin but you don't want it falling apart. Then in the tart pan, pat on the bottom and then pat up the sides. If using a pizza stone, pan, etc., don't crimp up the edges until you fill the crust with the fillings.
• Potatoes -- To your leftover potatoes, add in the chives, egg, garlic, and 1/4 cup cheese. Mix the potatoes well and then spread the potato mixture on to the pizza dough.
• Note: If using fresh homemade mashed potatoes vs leftovers, just make a basic recipe with butter and cream and then add in the chives, egg, garlic and cheese liked stated above.
• Tart -- For the tart pan, fill the bottom of the pan. If using a pizza stone or pizza pan, spread the potatoes on the pizza dough leaving 2" around the edge so you can fold them over form a crust. Just don't fill it all the way to the edge.
• Leeks and Turkey -- Spread the leeks, scallion, garlic and turkey mixture over the potato and top with the remaining cheese.
• Bake -- In a 375 degree oven, bake for 20 minutes until golden brown. If using a pizza stone, don't forget to heat up the stone first. After the cheese is melted and the crust is golden brown, remove and let set just 5 minutes before serving.
• Serving -- Cut in slices like a pizza and serve with a scoop of cranberry sauce on the top. Serve with balsamic green beans and a pumpkin parfait. Leftovers are great!

TOMATO FONTINA TART

Steps:

• Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.

LEEK AND CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
• Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
• In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
• Sprinkle in flour and cook, stirring, for about 30 seconds.
• Whisk in half-and-half and bring to a boil. Cook for a minute or two until mixture thickens. Remove form heat and stir in the remaining parsley, chives, and cheese until the cheese is melted.
• Add potatoes to the sauce and stir until well coated. Transfer to casserole dish and cover with foil. Bake for 1 hour. Remove foil and sprinkle with the remaining cheese. Bake uncovered until cheese is browned and melted and potatoes test for doneness, about 10 minutes. If the potatoes are not tender enough but the cheese is melted, cover with foil again and bake until potatoes are done.
• Sprinkle with reserved parsley and chives.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

LEEK AND POTATO TART

Steps:

• Heat oven to 200C/400F.
• Sift flour and salt into a bowl. Rub butter in with fingers until the mix resembles breadcrumbs. Add nuts.
• Mix egg yolk with a 3 tbsp water and add to bowl. Mix with hands to form a dough.
• Knead dough for a few mins to bring it together then wrap in cling film and chill for 20 minutes.
• Roll out pastry and use it to line a very deep flan tin or an 8 inch springform tin. Chill for another 30 minutes.
• Melt the butter over a high heat and cook the leeks for 2 - 3 minutes Lower the heat and cook for a further 25 mins until very soft. Remove from heat.
• Cook the potatoes in boiling water until almost tender. Drain and slice.
• Add the leeks to the potatoes followed by the soured cream, eggs, cheese, nutmeg and seasoning if desired. Stir well and pour into pastry case.
• Bake for 20 mins on the middle shelf. After 20 mins reduce heat to 190C/375F and cook for a further 30 minutes The filling should be set.

LEEK, POTATO, AND FONTINA TART

Steps:

• Preheat oven to 375°.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.
• Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender.
• Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.
• Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes.
• Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.
• Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.