Leek Tart With Herbes De Provence Food

HERBED LEEK TARTS

Steps:

• In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside., On a lightly floured surface, roll each sheet of crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired. , Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.

LEEK TART WITH HERBES DE PROVENCE

Steps:

• Rinse the leeks WELL to remove any grit.
• Saute the leeks in the olive oil over medium heat for a few minutes to soften. Add the garlic and saute another minute.
• Remove pan from heat and add the bell pepper, Dijon mustard, and herbes de Provence. Cool mixture slightly then stir in the cheese. Set aside.
• Prepare the pie crust and place into a oiled ovenproof pie plate.
• Preheat oven to 375 degrees.
• Spoon the leek/cheese mixture into the center of the piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top of crust border. Sprinkle with the nuts. Season with salt and white pepper.
• Bake in oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheet.
• Cut tart into 12 wedges. Your choice to serve warm or at room temperature.

HERBES DE PROVENCE

Steps:

• Combine all ingredients.
• Mix well and spoon into a tightly-lidded jar.
• Store in cool, dark place up to 4 months.

BUTTERNUT SQUASH SOUP WITH HERBES DE PROVENCE

Steps:

• Note Butternut squash should be peeled and seeded and cut into 1 1/2-inch chunks. Leeks use the white and green parts. You can use regular stock in place of the water and omit the veggie stock powder. Also note that it can be any type of stock powder. Chicken would work best. You can add up to 3 tsp sherry vinegar or balsamic vinegar If you like, stir in a tablespoon of basil or rosemary olive oil at the end for added flavor depth. I used basil.
• Finely chop squash. A food processor works well here. You should have 5 cups. Finely chop celery. Set aside with squash.
• Heat 2 tbsp of water and saute the leeks for 1 minutes. Note you can also use the basil olive oil for this if you are not keeping fat free. Saute the leeks for 1 minutes.
• Add the water and stock powder or add the stock and bring to a boil over high heat. Stir in squash, celery, oats, Herbes de Provence and salt then return to boil. Reduce the heat to medium, cover and cook at gentle boil until squash is soft. About 15 minutes.
• Puree the soup with an immersion blender[I use the Phillips. works fine] or cool slightly and transfer in small batches to food processor or blender and blend until smooth and creamy.
• Stir in enough vinegar to heighten the flavors. Adjust salt if needed, and reheat if necessary. Garnish with the chives.
• From recipe "Cooking under pressure: After the initial sauté, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe.".

HERBES DE PROVENCE

Steps:

• Combine and mix well.
• Store the mixture in small airtight jars in a dark cool location.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.