Leek Feta And Black Olive Tart Recipes

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LEEK AND OLIVE TART WITH TWO CHEESES



Leek and Olive Tart with Two Cheeses image

This savory tart brings together meltingly tender leeks, soft ripened and aged cheeses, and a crisp, golden buttery backdrop of store-bought puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

15 to 20 baby leeks or 3 large leeks, white and pale-green parts only
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Coarse salt
1 teaspoon finely chopped fresh thyme
1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
1 large egg beaten with 1 tablespoon water
1/4 cup freshly grated Parmesan cheese
Scant 1/4 cup Nicoise olives, pitted
4 ounces Pave d'Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced

Steps:

  • If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
  • Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
  • Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
  • Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

RED ONION, FETA & OLIVE TART



Red onion, feta & olive tart image

A great party nibble or a main meal for the family accompanied by a salad

Provided by Good Food team

Categories     Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 8

2 tbsp olive oil
2 large red onions , trimmed at the root and cut into thin wedges
2 tbsp light muscovado sugar
2 tbsp balsamic vinegar
375g sheet ready-rolled puff pastry
100g feta cheese , crumbled
175g black olive , pitted and chopped
1 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
  • Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
  • Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium

LEEK TART WITH OIL-CURED OLIVES



Leek Tart With Oil-Cured Olives image

Provided by Elaine Louie

Categories     side dish

Time 1h

Yield 6 small servings

Number Of Ingredients 16

For the ricotta base:
1/2 cup whole milk ricotta cheese
1 large egg yolk
3 tablespoons olive oil
1/4 cup sour cream
Salt and black pepper
For the pastry:
One 14-ounce package Dufour or other all-butter puff pastry
For the topping:
2 tablespoons unsalted butter
2 to 4 leeks, white and light green parts only; cut diagonally into 1/3-inch wide slices, to make a total of 2 cups
1/2 teaspoon fresh thyme leaves
Salt and black pepper
1 egg yolk, beaten
1 cup grated Gruyère cheese
12 oil-cured pitted black olives, torn or cut in half

Steps:

  • To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
  • To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
  • To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
  • Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.

Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams

LEEKS WITH OLIVES AND FETA



Leeks With Olives and Feta image

A highly flavoursome low calorie vegetable dish which is ideal for a Greek-style meal, served with other salads, warm pita bread or warm crusty bread and an assortment of dips. A great dish if you love leeks! This recipe has been adapted from an International Master '1001 recipes for pan or wok' card and has been posted for the 2005 Zaar World Tour. I use my Recipe #135453 when making this recipe. The preparation and cooking times below do not include the time needed for cooling and chilling.

Provided by bluemoon downunder

Categories     Lemon

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

4 roma tomatoes
8 leeks
4 garlic cloves
3 tablespoons olive oil
2 tablespoons lemon juice
150 ml vegetable stock
salt, to taste
fresh ground black pepper, to taste
1 teaspoon caster sugar
50 g kalamata olives, pitted
100 g feta cheese
1 sprig fresh flat-leaf parsley, to garnish
1/2 lemon, cut in wedges to garnish

Steps:

  • Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
  • Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
  • Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
  • Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
  • Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
  • A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

Nutrition Facts : Calories 302, Fat 17.5, SaturatedFat 5.4, Cholesterol 22.2, Sodium 410.7, Carbohydrate 32.7, Fiber 4.7, Sugar 11.1, Protein 7.2

LEEK, FETA, AND BLACK OLIVE TART



LEEK, FETA, AND BLACK OLIVE TART image

Categories     Vegetable     Bake

Yield 4 to 6 people

Number Of Ingredients 10

13 oz. puff pastry dough (from 17 oz. box), thawed if frozen
1 tablespoon olive oil
14 oz. leeks, thinly sliced, about 2 1/4 cups
A large handful of fresh dill, coarsely chopped
8 oz. feta cheese, cut into small cubes
4 oz. pitted black olives, about 2/3 cup
Sea salt
A baking pan, about 12 x 8 inches
A baking tray
Endive and Watercress Salad (see recipe)

Steps:

  • Roll out the dough to fit the pan almost exactly. Trim and discard a tiny strip around the edge of the dough so that it will rise evenly. Heat a wok or skillet, add the oil and leeks, and stir-fry. Add just a little salt, then stir in the dill. Transfer to a colander to drain. Let cool. Arrange the leeks over the dough. Top with the feta and olives. Bake in a preheated oven at 400? for 35 minutes, or until the crust has risen and is golden grown. Serve with the endive salad.

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