Leek Feta And Black Olive Tart Recipes

LEEK AND OLIVE TART WITH TWO CHEESES

Steps:

• If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
• Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
• Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
• Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
• Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

LEEKS WITH OLIVES AND FETA

Steps:

• Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
• Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
• Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
• Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
• Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
• A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

FETA, SPINACH AND LEEK TART

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

LEEK & FETA QUICHE

Steps:

• Preheat oven to 400 degrees.
• Sauté leeks and garlic at medium heat w/ olive oil until soft (roughly 5 minutes).
• Meanwhile, layer phyllo sheets in a buttered pie pan. Use a pastry brush the brush butter between each layer. Trim excess dough from around the edges of the pan if necessary.
• In a separate bowl, mix eggs and milk.
• Add red pepper, cooked leeks, garlic, feta, and pepper and mix thoroughly. Add salt to taste.
• Pour egg mixture into pie pan. Brush exposed phyllo edges with butter to prevent burning.
• Bake for 35-45 minutes, or until set.

LEEK, FETA, AND BLACK OLIVE TART

Steps:

• Roll out the dough to fit the pan almost exactly. Trim and discard a tiny strip around the edge of the dough so that it will rise evenly. Heat a wok or skillet, add the oil and leeks, and stir-fry. Add just a little salt, then stir in the dill. Transfer to a colander to drain. Let cool. Arrange the leeks over the dough. Top with the feta and olives. Bake in a preheated oven at 400? for 35 minutes, or until the crust has risen and is golden grown. Serve with the endive salad.