Leek And Camembert Tart Recipes

LEEK TART

Leek Tart image

Provided by Food Network

Number Of Ingredients 7

Ingredients

1 recipe pie dough
3 pounds of leeks
3 tablespoons butter
1 teaspoon chopped thyme
2 eggs
1/3 cup heavy cream
1 cup grated Gruyere cheese

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.

LEEK AND CAMEMBERT TART

Leek and Camembert Tart image

Make and share this Leek and Camembert Tart recipe from Food.com.

Provided by Mizzy

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
2 tablespoons butter
4 leeks, white and pale green parts only,sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces camembert cheese, cut into 1/2 inch pieces
1 large egg
1 pinch cayenne pepper
1 pinch ground nutmeg
1/4 cup freshly grated parmesan cheese

Steps:

Preheat oven to 400°F Roll out each pastry sheet on lightly floured surface to 12-inch square.
Stack squares and roll to 15-inch square.
Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round.
Crimp edge of dough to form 1/4-inch rim.
Transfer to pizza pan or baking sheet.
Freeze 10 minutes.
Melt butter in heavy large skillet over medium heat.
Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes.
Season leeks with salt; set aside to cool.
Bring cream to simmer in medium saucepan over medium heat.
Reduce heat to low; add Camembert and stir until melted.
Remove from heat and cool 5 minutes.
Whisk in egg, cayenne, and nutmeg.
Set custard aside.
Sprinkle Parmesan over crust.
Spread leeks over.
Drizzle custard over.
Bake until bottom is golden, about 20 minutes.
Transfer to rack; cool 10 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 524.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 74.2, Sodium 365.6, Carbohydrate 34.8, Fiber 1.7, Sugar 2.4, Protein 10.4

LEEK AND CAMEMBERT TART RECIPE

Leek And Camembert Tart Recipe image

Provided by á-170456

Number Of Ingredients 10

Ingredients

2 sheets frozen puff pastry - (17.3-oz pkg) thawed
2 tablespoons butter - (1/4 stick)
4 leeks, white and pale green parts only sliced
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese cut 1/2" pieces
1 large egg
1 pinch cayenne pepper
1 pinch ground nutmeg
1/4 cup freshly-grated Parmesan cheese

Steps:

Preheat oven to 400 degrees. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes. Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside. Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature. This recipe yields 8 first-course servings.

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