LEEK AND OLIVE TART WITH TWO CHEESES
This savory tart brings together meltingly tender leeks, soft ripened and aged cheeses, and a crisp, golden buttery backdrop of store-bought puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
- Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
- Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
- Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).
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 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
FETA, SPINACH AND LEEK TART
A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.
Provided by Janine Ross
Categories One Dish Meal
Time 45m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
- Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
- Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
- Combine in a bowl sour cream, cream and lightly beaten eggs.
- Mix together.
- Add the crumbled Feta, spinach and coarsely shredded basil leaves.
- Season with cracked black pepper. stir well.
- Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
- Gently push the pastry into the sides of the pan then trim excess pastry.
- Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
- Pour the prepared cream cheese mixture into the pan.
- Bake in the middle of the oven for 30-35 minutes until firm and golden.
- Remove from baking tray before serving or cutting.
LEEK TART WITH OIL-CURED OLIVES
Provided by Elaine Louie
Categories side dish
Time 1h
Yield 6 small servings
Number Of Ingredients 16
Steps:
- To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
- To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
- To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
- Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.
Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
RED ONION, FETA & OLIVE TART
A great party nibble or a main meal for the family accompanied by a salad
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium
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