Leek Tart Porrata Recipes

LEEK TART

Steps:

• In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.

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.

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 TART - {PORRATA} RECIPE

Steps:

• Dissolve the yeast in 1/4 cup of the warm water and allow to get chalky looking, about 5 minutes. Transfer the yeast mixture to the bowl of a food processor or pour it into a large bowl if doing this by hand. Pour in the remaining water, the olive oil, and egg and combine well. Add the salt and 3 1/2 cups of the flour. Pulse to mix the ingredients or mix by hand. Stir in the remaining flour, a little at a time, until a smooth ball of dough moves away from the side of the processor or the bowl. The dough should feel soft and smooth and not stick to your hands. You may or may not need all the flour. If you used the food processor, transfer the dough to a bowl and cover the bowl tightly with plastic wrap. Otherwise use the same bowl you worked the dough in by hand. Allow the dough to double in size (about 2 hours) in a warm spot. Meanwhile make the filling. Wash the leeks well as they can be very sandy. Dry them with paper towels and cut them lengthwise and then widthwise in 1/4-inch thick slices. In a large saute pan heat the olive oil, add the leeks and cook them covered over low heat stirring frequently until they soften, about 5 minutes. Uncover the pan, raise the heat to high, pour in the wine and allow most of it to evaporate. Cover the pan, reduce the heat to low and cook until the leeks are very soft and creamy looking. Transfer the leeks to a bowl and when they are cool, stir in the eggs, salt, and a good grinding of the pepper. Cover and refrigerate the mixture until ready to fill the tart shell. This step can be done two days ahead of time. Lightly spray a 10 1/2-inch tart pan with a removable bottom and set aside. Preheat the oven to 375 degrees. Punch down the dough with your fists and divide it in half; roll one half into a 13-inch round, and fit it into the tart shell. Cut off the excess dough with a scissors. Scatter the prosciutto in the base of the shell, then spread the leek mixture over the top. Roll out the second half of the dough to fit the top of the tart pan, allowing for the dough to overhang the pan. Gently roll over the top of the tart shell with a rolling pin to cut off the excess dough. Reroll the scraps and use a cookie cutter to make designs for the top of the tart if you wish, or simply make a couple of small rolls to bake along with the tart. Bake the tart for 35 to 40 minutes or until the top is nicely browned. Allow the tart to cool before removing the side rim. Cut the tart into wedges and serve warm or at room temperature. Note: The Roman emperor Nero ate leeks every day to keep his throat clear, since he loved to sing and believed that leeks kept his vocal chords in condition. This recipe yields 6 to 8 servings.

CREAMED LEEK TART

Steps:

• Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
• Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
• Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
• Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.