LEEK AND CAMEMBERT TART
Make and share this Leek and Camembert Tart recipe from Food.com.
Provided by Mizzy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Roll out each pastry sheet on lightly floured surface to 12-inch square.
- Stack squares and roll to 15-inch square.
- Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round.
- Crimp edge of dough to form 1/4-inch rim.
- Transfer to pizza pan or baking sheet.
- Freeze 10 minutes.
- Melt butter in heavy large skillet over medium heat.
- Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes.
- Season leeks with salt; set aside to cool.
- Bring cream to simmer in medium saucepan over medium heat.
- Reduce heat to low; add Camembert and stir until melted.
- Remove from heat and cool 5 minutes.
- Whisk in egg, cayenne, and nutmeg.
- Set custard aside.
- Sprinkle Parmesan over crust.
- Spread leeks over.
- Drizzle custard over.
- Bake until bottom is golden, about 20 minutes.
- Transfer to rack; cool 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 524.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 74.2, Sodium 365.6, Carbohydrate 34.8, Fiber 1.7, Sugar 2.4, Protein 10.4
LEEK TART
Provided by Food Network
Number Of Ingredients 7
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 CHEDDAR TART
Make and share this Leek and Cheddar Tart recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Bake pie shell until light brown, about 20 minutes.
- Let cool.
- Melt butter in medium skillet over low heat.
- Add leeks and saute until tender but not soft, about 15 minutes.
- Spread in pie crust.
- Sprinkle with 1 cup cheese.
- Whisk yolks, cream, salt, pepper and mace in medium bowl.
- Pour over leeks; sprinkle with remaining cheese.
- Bake until filling is set and golden-brown, about 40 minutes.
- Cool atleast 40 minutes before serving.
ONION TART WITH LEEKS, CAPERS AND ANCHOVY
Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.
Provided by David Tanis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
- Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
- Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
- Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
- Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.
TARTE AU CAMEMBERT (FRENCH CHEESE TART)
Best quiche au Camembert!
Provided by RoseKitty8
Categories Savory Tarts
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
- Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
- Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 9 g, Cholesterol 98.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 9.9 g, Sodium 313.1 mg, Sugar 0.3 g
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 AND CAMEMBERT TART RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes. Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside. Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature. This recipe yields 8 first-course servings.
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
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