Leek And Goat Cheese Tart Recipes

GOAT-CHEESE LEEK TART

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.

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
• Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
• Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

LEEK & GOAT'S CHEESE TARTLETS

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.

LEEK & GOAT'S CHEESE TRAYBAKE TART

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.

LEEK, MUSHROOM AND GOAT CHEESE TART

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.

SWISS CHARD, LEEK AND GOAT CHEESE TART

Steps:

• Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
• Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
• Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
• Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
• Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.

GOAT CHEESE-LEEK TART

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.

LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST

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.)

WELSH GOAT'S CHEESE & LEEK TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
• Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
• Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.