Roquefort And Leek Tart Recipes

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ROQUEFORT LEEK TART



Roquefort Leek Tart image

Make and share this Roquefort Leek Tart recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 inch) pastry dough, for sweet tart crust
1 tablespoon unsalted butter
2 1/2 cups chopped leeks
fresh ground black pepper
6 ounces Roquefort cheese or 6 ounces other blue cheese, crumbled
1 teaspoon fresh thyme leave
3 eggs, beaten
1 1/2 cups half-and-half

Steps:

  • Heat oven to 400 degrees. Roll out pastry and line quiche or tart pan. Line with foil and weight with pastry weights or dry beans. Bake 10 minutes, remove foil and weights and bake until golden, about 15 minutes more.
  • While pastry bakes, heat butter in large skillet. Add leeks, season with pepper and sauté over low heat until soft but not brown. Remove from heat.
  • When pastry is done, remove from oven and lower oven heat to 375 degrees. Spread leeks in pastry. Add cheese and thyme. Mix eggs and half-and-half and pour over ingredients in pastry.
  • Bake tart 35 to 40 minutes, until filling feels fairly firm to the touch and has barely begun to brown. Serve warm or at room temperature.

Nutrition Facts : Calories 393.7, Fat 28.9, SaturatedFat 14, Cholesterol 146, Sodium 720.3, Carbohydrate 20.8, Fiber 1.7, Sugar 1.7, Protein 13.3

LEEK TART



Leek Tart image

Provided by Food Network

Number Of Ingredients 7

1 recipe pie dough
3 pounds of leeks
3 tablespoons butter
1 teaspoon chopped thyme
2 eggs
1/3 cup heavy cream
1 cup grated Gruyere cheese

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.

ROQUEFORT, LEEK AND WALNUT TART



Roquefort, Leek and Walnut Tart image

The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.

Provided by Florence Fabricant

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups/180 grams all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg yolk
1 tablespoon extra-virgin olive oil
2 strips thick-cut smoked bacon, diced (about 2 ounces)
1 cup chopped leeks, white part with a little light green
1/3 cup chopped walnuts
4 ounces Roquefort cheese, or other blue-veined cheese
3 tablespoons crème fraîche

Steps:

  • Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
  • Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
  • Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH, BACON & ROQUEFORT TART



Spinach, bacon & roquefort tart image

Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch

Provided by Esther Clark

Categories     Buffet, Lunch

Time 30m

Number Of Ingredients 6

320g sheet puff pastry
1 beaten egg
125g shop-bought creamed spinach
8 cherry tomatoes , halved
50g roquefort , crumbled
3 rashers streaky smoked bacon

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

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