LEEK TART
This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
HERB-LEEK TART
Enhance a rich and fragrant herb-leek tart with a zesty Lillet Cooler.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Roll out pate brisee into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan (available at williams-sonoma.com), leaving a 2-inch overhang on all sides. Fold under overhanging edges, pressing firmly against pan, to double thickness of crust sides. Prick bottom with a fork. Chill in freezer for 30 minutes.
- Line dough with parchment cut to fit, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees.
- Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.
- Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.
CREAMED LEEK TART
A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year
Provided by John Torode
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 3h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
LEEK TART
You may want to add a mix of herbs to this recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.
- With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)
- In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.
Nutrition Facts : Calories 193 g, Fat 11 g, Fiber 1 g, Protein 3 g
LEEK TART
Provided by Susan Herrmann Loomis
Categories Dairy Egg Vegetable Appetizer Breakfast Brunch Bake Meat Bacon Leek Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Line the pie dish of your choice with the pastry and chill in the freezer for 30 minutes.
- 2. Preheat the oven to 400° F. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans or pastry weights to keep it from bubbling up. Bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Remove from the oven and reserve.
- 3. Melt the goose fat with the bacon in a large skillet over medium heat and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes. Add the leeks, stir so they are coated with fat and cook, covered, until they are tender, about 15 minutes, stirring occasionally so they don't stick to the bottom of the pan. Season with salt and pepper and remove from the heat.
- 4. In a medium-sized bowl whisk together the eggs until they are broken up, then whisk in the milk and the cream. Season with salt and pepper.
- 5. Arrange the leeks and the bacon evenly over the pastry. Pour the custard mixture over it. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Remove from the oven, remove the edge of the tart tin if you've used a removable bottom tart tin, and serve immediately.
MINI LEEK TARTS
I decided to make traditional leek tart in a slightly non traditional way, few mini tarts instead of one, big round tart. I made it that way so my other half would eat it too. He's not much of a veggie guy so I mixed in some ham to his portion. That way I had my vegetarian leek tarts and he had ham and leek ones.
Provided by Be Nutritious
Categories Cheese
Time 50m
Yield 9 mini tarts, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
- On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
- In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around.
- Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture.
- Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
Nutrition Facts : Calories 768.7, Fat 56, SaturatedFat 23, Cholesterol 135.1, Sodium 369.5, Carbohydrate 46.7, Fiber 1.8, Sugar 2.4, Protein 20.6
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