Mini Leek Tarts Recipes

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.

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.

HUEY'S MINI LEEK TARTS

Steps:

• Preheat the oven to 200°C.
• Boil the water, add the leeks, salt, to taste and butter and continue boiling until the water has almost evaporated. Then turn heat down and simmer for 15 to 20 minutes or until the leeks are very tender. Then drain thoroughly.
• While the leeks are simmering, place the chopped onion and minced garlic in a microwave-safe dish with the 1/2 teaspoon of butter and microwave for probably about a minute (try 1/2 a minute first) or until the onion and garlic have just softened.
• Beat the eggs, the cream, the ¼ cup of grated cheese, the nutmeg and seasonings. Then add the leeks, the onions and garlic and mix thoroughly so that they are well-combined.
• With the olive oil spray, lightly spray 2 mini muffin trays (24 cups) and cut out circles from the pastry sheets, just slightly larger than the muffin tins.
• Gently push the pastry rounds into each cup and spread the leek mixture evenly between the cups, being careful not to over fill the cups. Then top each tart with a little grated tasty cheese and cook in the oven for about 12 to 15 minutes or until the tarts are golden. As ovens vary so much, it's a good idea to check them after 10 minutes. And if you know your oven is inclined to burn things, place a piece of kitchen loosely on top of the tarts for perhaps the first part of the cooking, and perhaps only add the additional grated cheese when you remove the foil.
• NOTE: If you want to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.

HAM AND LEEK MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
• Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
• To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.

MINI LEEK TARTS

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.

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.

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.

LEEK & GOAT'S CHEESE TARTLETS

Steps:

• Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
• Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

LEEK, CHEESE & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
• Flip the edges of the pastry over the filling. Bake for 20 mins until golden.