TOMATO LEEK TARTS
Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 tarts.
Number Of Ingredients 8
Steps:
- Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling., Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 346mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
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 AND LEEK FRITTATA
Light and airy beaten egg whites are the secret to a fluffy frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
- In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
- Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.
Nutrition Facts : Calories 257 g, Fat 17 g, Protein 15 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.
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
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