Pancetta Leek And Goat Cheese Tartlets Food

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

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

PANCETTA, LEEK AND MUSHROOM STUFFING WITH GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery and leeks and cook, stirring, until fragrant and softened, about 5 minutes. Add the mushrooms, sage, thyme, salt and pepper and cook until the mushrooms are soft, 5 minutes. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the stuffing and cooled mixture. Add the pancetta and eggs and mix well. Transfer the mixture to the prepared baking dish and top evenly with the goat cheese.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

GOAT CHEESE AND SPINACH QUICHE

Steps:

• MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
• Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
• MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
• In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

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.

PANCETTA CRISPS WITH GOAT CHEESE AND PEAR

Steps:

• Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.

CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
• Combine cracker crumbs and butter.
• Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
• Bake 20 min. or until heated through.

LEEK & GOAT'S CHEESE TARTLETS

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.

PANCETTA AND GOATS CHEESE CARBONARA

Steps:

• Cook your Spaghetti until al dente.
• Meanwhile brown the Pancetta in a chefs pan or small wok.
• While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
• Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
• Then add the cheese and egg mixture and stir well.
• The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.