Smoked Salmon And Leek Tartlets Food

SALMON, GOAT CHEESE, AND LEEK TART

Steps:

• Preheat oven to 350°F. Roll out puff pastry on lightly floured surface to 12-inch square. Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)
• Preheat oven to 425°F. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Let mixture cool.
• Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
• Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling. Sprinkle with breadcrumbs.
• Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges and serve.

SMOKED SALMON AND LEEK TARTLETS

Steps:

• Preheat the oven to 375°. In a small bowl, combine the melted butter and olive oil. Lightly brush two 12-cup mini-muffin tins with a little of the butter-oil mixture.
• Lay a sheet of phyllo dough on a work surface and brush lightly with a little of the butter-oil mixture.
• Top with the remaining 2 sheets of phyllo brushed with the butter-oil mixture.
• Using a 2 1/4 -inch round biscuit cutter, cut out 24 phyllo rounds. Press the rounds, buttered side up, into the muffin cups.
• Bake for about 4 minutes, or until golden and crisp; don't let the phyllo burn. Let the phyllo cups cool slightly, then carefully transfer to a rack to cool completely.
• Melt the remaining 1 teaspoon of butter in a large skillet. Add the leeks and a large pinch of salt and pepper.
• Cook over moderate heat, stirring, until tender but still slightly green, 8 to 10 minutes.
• Just before serving, spoon the sautéed leeks into the phyllo cups.
• Top each cup with a piece of smoked salmon and serve immediately.

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

CREAMED SMOKED SALMON AND LEEKS

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add leeks; sauté until tender but not brown, about 10 minutes. Add 1/2 cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.
• Preheat broiler. Butter medium broilerproof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives.