Leek And Chanterelle Tart Recipes

CREAMED LEEK TART

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.

LEEK AND CHANTERELLE TART

Steps:

• Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
• Preheat oven to 375. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90 degrees between each roll, into a 12 inch circle.
• Place rolled-out dough in a 9 1/2 inches tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
• Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
• Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
• Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

LEEK TART

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 CAMEMBERT TART

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.

CHANTERELLE MUSHROOM AND BACON TARTLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
• In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until filling is set.