MINI LEEK QUICHES
Provided by Sandra Lee
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Rinse the leeks in a bowl of water and strain. Set aside.
- In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature.
- Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
- In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
- Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.
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.
HUEY'S MINI LEEK TARTS
Adapted from Huey's recipe for Mini Leek Tarts, which he has classified as a SNACK ATTACK recipe. Huey (Iain Hewitson) is an Australian chef: he has written several cooking books and hosts a popular TV cooking show each weekday. If you preferred, you could use this recipe to make one larger tart, but if you do this, remember to adjust the cooking times. I have added onion and garlic to Huey's original recipe as the combination of leeks, onions and garlic - if you have not tried it - is truly delicious. Australian Tasty Cheese is a yellow, fairly flavoursome cheese used a lot in cooking. Vary the cheese to suit what's on hand and your taste preferences.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 24 mini leek tarts, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C.
- Boil the water, add the leeks, salt, to taste and butter and continue boiling until the water has almost evaporated. Then turn heat down and simmer for 15 to 20 minutes or until the leeks are very tender. Then drain thoroughly.
- While the leeks are simmering, place the chopped onion and minced garlic in a microwave-safe dish with the 1/2 teaspoon of butter and microwave for probably about a minute (try 1/2 a minute first) or until the onion and garlic have just softened.
- Beat the eggs, the cream, the ¼ cup of grated cheese, the nutmeg and seasonings. Then add the leeks, the onions and garlic and mix thoroughly so that they are well-combined.
- With the olive oil spray, lightly spray 2 mini muffin trays (24 cups) and cut out circles from the pastry sheets, just slightly larger than the muffin tins.
- Gently push the pastry rounds into each cup and spread the leek mixture evenly between the cups, being careful not to over fill the cups. Then top each tart with a little grated tasty cheese and cook in the oven for about 12 to 15 minutes or until the tarts are golden. As ovens vary so much, it's a good idea to check them after 10 minutes. And if you know your oven is inclined to burn things, place a piece of kitchen loosely on top of the tarts for perhaps the first part of the cooking, and perhaps only add the additional grated cheese when you remove the foil.
- NOTE: If you want to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.
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.
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 19 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 433 mg, Sugar 4 g, Fat 18 g, ServingSize 1 9-inch tart (8 servings), UnsaturatedFat 0 g
MINI LEEK TARTS
I decided to make traditional leek tart in a slightly non traditional way, few mini tarts instead of one, big round tart. I made it that way so my other half would eat it too. He's not much of a veggie guy so I mixed in some ham to his portion. That way I had my vegetarian leek tarts and he had ham and leek ones.
Provided by Be Nutritious
Categories Cheese
Time 50m
Yield 9 mini tarts, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
- On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
- In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around.
- Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture.
- Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
Nutrition Facts : Calories 768.7, Fat 56, SaturatedFat 23, Cholesterol 135.1, Sodium 369.5, Carbohydrate 46.7, Fiber 1.8, Sugar 2.4, Protein 20.6
CARAMELISED LEEK TARTS
Make and share this Caramelised Leek Tarts recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220 Degrees Celsius.
- Cut leeks into 6cm slices.
- Heat butter, brown sugar and vinegar, stirring over low heat until sugar dissolves.
- Add leeks and cook 3 minutes only.
- Remove leeks and allow to cool slightly.
- Cut pastry in half then in 3 equal pieces to create 6 rectangles.
- Lay leeks side by side on pastry leaving 1 cm border.
- Brush egg around edges.
- Bake for 25 minutes.
Nutrition Facts : Calories 477.1, Fat 23.9, SaturatedFat 8.6, Cholesterol 53.1, Sodium 216.3, Carbohydrate 60.8, Fiber 5.4, Sugar 15.2, Protein 8.1
LEEK TART
You may want to add a mix of herbs to this recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.
- With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)
- In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.
Nutrition Facts : Calories 193 g, Fat 11 g, Fiber 1 g, Protein 3 g
BRIE-LEEK TARTLETS
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. -Colleen MacDonald, Port Moody, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings
Number Of Ingredients 9
Steps:
- In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.
Nutrition Facts : Calories 86 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 64mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BASIC TART DOUGH
This is my Basic Tart Dough recipe. The filling possibilities are endless. I use this recipe for Italian Almond Tart, mini tarts for mini pecan pies, strawberry cream tarts etc.
Provided by Vseward Chef-V
Categories Dessert
Time 50m
Yield 12 mini tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the egg yolk, water and vanilla; set aside.
- To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
- To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
- To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nutrition Facts : Calories 141.9, Fat 8.1, SaturatedFat 5, Cholesterol 36.1, Sodium 50.4, Carbohydrate 15.6, Fiber 0.3, Sugar 5.6, Protein 1.6
MINI LEEK TARTS
Categories Vegetable Appetizer Bake Cocktail Party Vegetarian Quick & Easy Wedding New Year's Eve
Yield 9 tarts
Number Of Ingredients 7
Steps:
- Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt. On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft. In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around. Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan. Spoon the mixture into each tart and bake in the oven preheated to 400˚F for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
Categories Egg Appetizer Bake Oscars Goat Cheese Bacon Leek Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
- Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
- Meanwhile, prepare filling:
- Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
- Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
- Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
- *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores
LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
CREAMED LEEK TART
A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year
Provided by John Torode
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 3h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
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4.7/5 (3)Total Time 35 minsAuthor Laura Chenel
- Preheat the oven to 475°. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
- In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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