Leek And Goat Cheese Tart With Rye Crust Recipes

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LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST



Leek-and-Goat-Cheese Tart with Rye Crust image

This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h50m

Number Of Ingredients 11

Unbleached all-purpose flour, for dusting
1 recipe Rye Black-Pepper Brisée
3 tablespoons unsalted butter
3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed, and drained (about 4 cups)
Kosher salt and freshly ground pepper
1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for serving
2 ounces fresh goat cheese
2 large eggs
2 tablespoons whole milk
2 tablespoons heavy cream (or 2 more tablespoons milk)

Steps:

  • Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
  • Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
  • Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
  • Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)

GOAT CHEESE-LEEK TART



Goat Cheese-Leek Tart image

Categories     Cheese     Bake     Goat Cheese     Leek

Yield serves 4

Number Of Ingredients 11

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below)
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 ounces fresh goat cheese, softened
2 ounces cream cheese, softened
2 tablespoons milk
3 large egg yolks
1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried)
1 tablespoon water
1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie)
All-purpose flour, for dusting

Steps:

  • Preheat oven to 350°F, with rack on lowest shelf. In a bowl, toss leeks with oil, and season with salt and pepper.
  • Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, lightly beat remaining egg yolk with the water, for egg wash.
  • Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured work surface. (Or unfold store-bought dough.) Place on a baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Sprinkle leeks evenly on top. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
  • Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour. Let cool completely on a wire rack. To serve, cut into wedges.
  • Preparing Leeks
  • Trim root end and dark green tops. Halve leeks lengthwise, then thinly slice crosswise into half-moons. Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear. Drain, and dry on paper towels.

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

LEEK & GOAT'S CHEESE TARTLETS



Leek & goat's cheese tartlets image

An easily assembled recipe for a smart vegetarian main course

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 6

4 leeks , trimmed, halved and finely sliced
large knob of butter
2 tbsp thyme leaves and 4 nice sprigs
375g block puff pastry
4 slices goat's cheese (with a rind)
truffle oil or walnut oil (optional)

Steps:

  • Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
  • Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium

LEEK & GOAT'S CHEESE TRAYBAKE TART



Leek & goat's cheese traybake tart image

This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Snack, Starter, Supper

Time 1h

Yield Cuts into 6

Number Of Ingredients 10

320g pack ready-rolled shortcrust pastry
500g leeks , very thinly sliced
25g butter
4 thyme sprigs , leaves picked
300ml milk
¼ fresh nutmeg , grated
4 eggs
125g log soft goat's cheese , half chopped, the rest sliced
1 tbsp roughly chopped hazelnuts (not the pre-chopped ones)
tomato salad , to serve

Steps:

  • Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
  • Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
  • When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.

Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

LEEK, MUSHROOM AND GOAT CHEESE TART



Leek, Mushroom and Goat Cheese Tart image

This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. It makes an impressive (and easy) party appetizer or weeknight dinner for two.

Provided by Celia Barbour

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 8

1 small bulb fennel
2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
16 medium cremini or white mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
1 14-ounce package puff pastry (like Dufour), defrosted according to package directions
3 eggs
8 ounces goat cheese

Steps:

  • Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
  • Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

GOAT'S CHEESE, SHALLOT AND LEEK TART - A BIT OF A FRENCH TART!



Goat's Cheese, Shallot and Leek Tart - a Bit of a French Tart! image

A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now.

Provided by French Tart

Categories     Savory Pies

Time 1h

Yield 1 Tart, 6 serving(s)

Number Of Ingredients 8

230 g ready-made flaky pastry dough (9 ozs)
12 ounces leeks, cleaned, trimmed weight
8 ounces firm goat cheese (rindless)
3 large free-range eggs, beaten
7 fluid ounces creme fraiche or 7 fluid ounces double cream
4 pink shallots, trimmed and finely diced
salt
fresh ground black pepper

Steps:

  • You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.
  • Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • Now prepare the leeks. First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers - this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into ½-inch (1 cm) slices.
  • Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks, shallots and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every drop.
  • Roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, and then prick the base all over with a fork.
  • After that, paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry is not rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.
  • While the pastry case is pre-baking, crumble the goats' cheese with your hands, and then gently combine it with the leeks & shallots in the sieve. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) and a good grinding of freshly milled black pepper.
  • As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots and cheese all over the base. Pour the cream and egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then gently slide the shelf back in and bake the tart for 30-35 minutes, until it's firm in the centre and the surface has turned a lovely golden brown.
  • Next, remove it from the oven and allow it to settle for 10 minutes before serving. These 10 minutes is important, as it will be much easier to cut into portions. The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
  • Next slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve, or simply cut it into portions straight from the tin base.
  • Serve for picnics, light lunch with mixed salad and baked potatoes or as finger food for a buffet.

Nutrition Facts : Calories 517.5, Fat 38.5, SaturatedFat 19.6, Cholesterol 170.5, Sodium 441.4, Carbohydrate 28.6, Fiber 2.3, Sugar 3.4, Protein 15.4

BELGIAN LEEK TART WITH AGED GOAT CHEESE (FLAMICHE AUX POIREAUX)



Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux) image

Provided by Molly Wizenberg

Categories     Milk/Cream     Bake     Vegetarian     Mother's Day     Lunch     Goat Cheese     Leek     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Crust:
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter
Filling:
1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit

Steps:

  • Crust:
  • Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
  • Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
  • Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
  • Filling:
  • Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

LEEK TART



Leek Tart image

This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water
FILLING:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 large eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

GOAT-CHEESE LEEK TART



Goat-Cheese Leek Tart image

This tart showcases the thyme flavoring of the goat cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 9

1 bunch leeks, white and pale green parts only, thinly sliced into half-moons and washed well (about 2 cups)
1 tablespoon olive oil
Coarse salt and ground pepper
6 ounces soft goat cheese, room temperature
2 ounces cream cheese, room temperature
2 tablespoons milk
3 large egg yolks
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1 store-bought refrigerated pie crust (for a 9-inch pie)

Steps:

  • Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.
  • In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.
  • Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
  • Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.

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2014-04-22 Assembling the tart: 1. In a 9-10” skillet with rounded edges, melt 4 tablespoons of butter, add a glug of extra virgin olive oil, drizzle the honey, sprinkle the sea salt and freshly ground pepper. 2. Place an even and tight layer of leeks, and top this with a layer of the thinly slices of potato. Sprinkle some salt and pepper.
From yes-moreplease.com


GOAT CHEESE, LEEK AND MUSHROOM TART | WILLIAMS SONOMA
2021-10-30 Spread the leek mixture to within 1 inch of the edge of the dough, and fold the edges of the dough over the filling to make a free-form tart. Bake until the crust puffs and both the crust and the leeks are golden, about 15 minutes. Scatter the mushrooms over the leeks and bake for 5 minutes more. Let the tart stand for 5 to 10 minutes.
From williams-sonoma.com


LEEK AND GOAT CHEESE PUFF PASTRY TART - MAKE AND TAKES
2011-03-02 Instructions. Preheat oven to 425 degrees. Roll out puff pastry and place on a parchment lined baking sheet. Bake pastry for 20 minutes, or until puffed and golden. Remove from oven and press down lightly on the top of the pasty with a spatula to release the air.
From makeandtakes.com


LEEK AND GOAT CHEESE TART - LIZ THE CHEF
2013-02-15 In a medium bowl, combine the beaten eggs with the cream, salt and pepper and whisk together. Spread the sautéed leeks and goat cheese crumbles evenly over the baked crust. Pour the custard over the leeks and cheese. Sprinkle with thyme leaves and finish with a dusting of paprika. Bake for 25 minutes.
From lizthechef.com


LEEK AND GOAT CHEESE TART RECIPE - BAKERRECIPES.COM
2009-08-28 What Makes This Leek And Goat Cheese Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Leek And Goat Cheese Tart. Ready to make this Leek And Goat Cheese Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


LEEK AND GOATS’ CHEESE TART RECIPE | SAINSBURY`S MAGAZINE
Step by step. Cut the leeks into 2cm slices and cook in the butter in a wide, covered pan for 10 minutes until soft. Cook uncovered for 3 minutes or until the juices have evaporated, then mix in the tarragon and tip onto a plate to cool. Preheat the oven to 190C, fan 170C, gas 5. Unroll the puff pastry onto a baking tray and mark a border.
From sainsburysmagazine.co.uk


LEEK TART WITH AGED GOAT CHEESE - HEALTHY LIVING
Ingredients. 1/4 cup unsalted butter; 2 medium-large leeks; 1/2 tsp salt; 1 homemade or purchased pie crust; 1/2 cup half and half; 1 egg; 1/4 tsp …
From healthylivingmarket.com


GOAT CHEESE, PEAR AND LEEK TART - THE WASHINGTON POST
2008-10-08 Preheat the oven to 350 degrees. For the crust: Combine the flour, salt and sugar in a large mixing bowl; mix well. Use a pastry cutter or …
From washingtonpost.com


LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST | RECIPE | GOAT ...
May 21, 2020 - This vegetable tart showcases spring leeks, scallions, and goat cheese. A buttery rye and black pepper tart crust ties it all together. A buttery rye and black pepper tart crust ties it all together.
From pinterest.ca


LEEK AND GOAT'S CHEESE TART RECIPE / RIVERFORD
First make the pastry. Step 1 Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs.
From riverford.co.uk


LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST | RECIPE IN 2022 ...
Leek-and-Goat-Cheese Tart with Rye Crust Recipe. 0 ratings · 2 hours. Martha Stewart Living. 2M followers . Apple Pie Recipes. Tart Recipes. Cheese Tarts. Goat Cheese. Peach Crumble Pie. Vegetable Tart. Lemon Curd Filling. Canned Pumpkin. Gourmet. More information.... Ingredients. Produce. 2 tbsp Cilantro, fresh. 3 Leeks. 1 bunch Scallions. Refrigerated. 2 Eggs, …
From pinterest.com


CHARRED LEEK AND GOAT'S CHEESE TARTLETS RECIPE | TESCO ...
Reduce the oven to gas 4, 180°C, fan 160°C. Mix the goat's cheese, crème fraîche, eggs, thyme and some seasoning in a bowl; pour into the filo cases. Top each tart with leek, twisted into a circle, then bake for 15 mins until set. Meanwhile, mix the onion with the lemon juice and sumac or paprika. Add a pinch of salt; set aside for 10 mins.
From realfood.tesco.com


GOAT CHEESE TART WITH POTATO AND LEEKS - CREATIVE CULINARY
2014-12-09 Pour off most of the grease and return the skillet to the stove and turn the heat to medium low; add the leeks and saute until soft, about 3 minutes. Drizzle the pastry with just a bit of olive oil. Arrange the potatoes in a single layer all …
From creative-culinary.com


LEEK-GOAT CHEESE TART - LACTO OVO VEGETARIAN RECIPES
Leek-Goat Cheese Tart requires about 45 minutes from start to finish. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 48g of fat, and a total of 761 calories. This recipe serves 4. A mixture of to 5 leeks, piecrusts, salt, and a handful of other ingredients are ...
From fooddiez.com


TOMATO AND GOAT CHEESE TART WITH LEEKS
2012-09-29 T his jewel-like cherry tomato tart, adorned with bits and chunks of tangy goat cheese and your preference of peppery basil OR the ever-complimentary lemon thyme is lined with a generous layer of butter-sautéed leeks. To keep the delicate, flaky and buttery crust that surrounds the crust from becoming soggy, a thin layer of sour cream and grainy mustard …
From teeniecakes.com


LEEK-GOAT CHEESE TART RECIPE
Crecipe.com deliver fine selection of quality Leek-goat cheese tart recipes equipped with ratings, reviews and mixing tips. Get one of our Leek-goat cheese tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Leek, goat's cheese, walnut & lemon tart Bbcgoodfood.com A no-fuss open puff pastry pie that makes a great …
From crecipe.com


LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST | MARTHA STEWART ...
2020-06-07 3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed, and drained (about 4 cups) <!----> Kosher salt and freshly ground pepper <!----> 1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup) <!---->
From mastercook.com


GOAT CHEESE ONION TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LEEK AND GOAT’S CHEESE TART RECIPE : SBS FOOD
Heat a heavy-based frying pan over medium heat. Add oil and cook sliced leeks until soft, 6-8 minutes. Allow to cool. Beat eggs with cream, salt, pepper …
From sbs.com.au


MUSHROOM, PEPPER AND GOAT CHEESE TART - SNUK FOODS
In a small skillet over medium-low heat add 1 tablespoon of butter and the thinly sliced leeks. Cook for 2-3 minutes until softened and add the rehydrated mushrooms and cook for another minute. Add half the goat cheese, heavy cream, umami powder, garlic powder, black pepper and salt to the leeks and mushrooms. Combine using a rubber spatula and ...
From snukfoods.com


LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST | PUNCHFORK
1 recipe Rye Black-Pepper Brisée; 3 tablespoons unsalted butter; 3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed,...; 1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup); 2 tablespoons chopped fresh cilantro, plus sprigs for serving; 2 ounces fresh goat cheese; 2 large eggs; 2 tablespoons whole milk; 2 tablespoons heavy …
From punchfork.com


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