Roquefort And Leek Tart Recipes

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ROQUEFORT LEEK TART

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



Roquefort Leek Tart image

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

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

ROQUEFORT, LEEK AND WALNUT TART

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



Roquefort, Leek and Walnut Tart image

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

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

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



Creamed leek tart image

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

300g plain flour , plus extra for dusting
140g unsalted butter , cut into small pieces, plus extra for greasing
1 medium egg
4 tbsp iced water
85g unsalted butter
800g leek , sliced lengthways then into 2.5cm/1in pieces
½ tbsp plain flour
300ml milk
200ml double cream
2 medium eggs
4 medium egg yolks , beaten together with the other eggs
100g gruyère , grated
1 tsp English mustard

SPINACH, BACON & ROQUEFORT TART

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



Spinach, bacon & roquefort tart image

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

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

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