PANCETTA, TOMATO AND LEEK TART
Make and share this Pancetta, Tomato and Leek Tart recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
- Transfer to wire rack to cool (remove foil and beans if you used them).
- Reduce oven to 375.
- Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
- Discard all but 11/2 tbs drippings.
- Add leek and sautee until tender (about 5 minutes).
- Stir in thyme and remove from heat.
- Add pancetta to leeks and combine.
- Sprinkle 1 cup of cheese over bottom of pie shell.
- Spread pancetta/leek mixture over cheese and top with tomato slices.
- In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
- Slowly pour egg mixture over tart filling, letting it seep into it.
- Top with remaining cheese.
- Bake 30 minutes or until knife comes out clean and top is lightly browned.
Nutrition Facts : Calories 274.6, Fat 20.9, SaturatedFat 10.6, Cholesterol 127.6, Sodium 284.2, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 10.2
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.
PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
Categories Egg Appetizer Bake Oscars Goat Cheese Bacon Leek Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
- Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
- Meanwhile, prepare filling:
- Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
- Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
- Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
- *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores
SIMPLE LEEK AND RICOTTA TARTS
Provided by Donna Hay
Categories Cheese Dairy Vegetable Breakfast Brunch Bake Vegetarian Quick & Easy Dinner Lunch Ricotta Leek Spring Summer Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25-30 minutes or until the leek is golden. Serve with the fennel and parsley salad .
TOMATO-AND-LEEK BRUNCH TART WITH FETA
Make your weekend get together extra special with our Tomato and Leek Brunch Tart with Feta. This brunch tart is a superb way to bring loved ones together.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Toss leeks and tomatoes with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
- Roast 15 min. or until leeks are crisp-tender, stirring after 7 min. Cool 5 min.
- Meanwhile, whisk eggs and remaining dressing in medium bowl until blended. Add mozzarella; mix well.
- Line 9-inch pie plate with pie crust; flute edge. Sprinkle 1/2 cup feta onto bottom of crust; cover with egg mixture, roasted vegetables and remaining feta.
- Bake 22 to 25 min. or until knife inserted in center comes out clean and edge of crust is golden brown. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
TOMATO LEEK TART
While looking for leek recipes I came across this interesting tart which I haven't made yet but will be making soon. Recipe source: Bon Appetit (August 1984)
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
- To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
- To assemble tart: preheat oven to 425 degrees F.
- On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
- Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
- Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
- Whisk together eggs, cream and salt and then pour over filling.
- Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.
Nutrition Facts : Calories 865.7, Fat 56.5, SaturatedFat 33, Cholesterol 310.8, Sodium 1318.2, Carbohydrate 61.2, Fiber 4.3, Sugar 15.6, Protein 21.9
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