Sarasotas Easy Leftover Turkey Leek And Potato 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 POTATO TART WITH LEEKS

Steps:

• In a large bowl, combine flour,garlic powder, salt and pepper.
• Cut butter into small pieces and add to flour. Using hands slowly break up butter into flour while lightly squeezing through hands, combining with flour until dough resembles pea like pieces.
• Add 3-4 Tablespoons of ice water and mix until dough forms a large ball.
• Add water 1 tbsp. at a time if dough is too dry.
• Wrap dough in plastic and refrigerate for at least 30 minute (up to overnight).
• Preheat oven to 375 degrees
• Using a 10" tart pan with false bottom roll out dough and press into pan and trim excess dough off edges.
• Using a mandolin, slice potatoes very thin and soak in ice water for 5 minutes.
• Drain and allow to dry for 5 minutes.
• Arrange potatoes in pan using a shingle like pattern. Once you have a layer, sprinkle with half the rosemary and half the leeks.
• Repeat with potatoes, leeks and rosemary.
• Combine cream and nutmeg and slowly pour over potatoes allowing it to settle down into the potatoes.
• Shred Parmesan cheese over top and sprinkle red peppers on top.
• Bake for 30-40 minutes until crust and top of tart is browned.

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 AND CHEDDAR TART

Steps:

• Preheat oven to 350F.
• Bake pie shell until light brown, about 20 minutes.
• Let cool.
• Melt butter in medium skillet over low heat.
• Add leeks and saute until tender but not soft, about 15 minutes.
• Spread in pie crust.
• Sprinkle with 1 cup cheese.
• Whisk yolks, cream, salt, pepper and mace in medium bowl.
• Pour over leeks; sprinkle with remaining cheese.
• Bake until filling is set and golden-brown, about 40 minutes.
• Cool atleast 40 minutes before serving.