Leek Goats Cheese Tartlets Recipes

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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.

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, 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

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

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.

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.)

LEEK AND GOATS CHEESE TART



Leek and Goats Cheese Tart image

Make and share this Leek and Goats Cheese Tart recipe from Food.com.

Provided by Pink Penguin

Categories     Savory Pies

Time 45m

Yield 4 Tarts, 4 serving(s)

Number Of Ingredients 7

250 g shortcrust pastry
1 tablespoon olive oil
1 leek, chopped
1 yellow pepper, chopped
6 pitted black olives, quartered
2 tablespoons fresh thyme leaves
100 g soft fresh goat cheese

Steps:

  • Preheat the oven to 180°C/fan160°C/gas4. Roll out the pastry on a lightly floured surface and use to line four 12cm loose bottomed, fluted tart tins. Prick the pastry, line with grease proof paper and fill with baking beans. bake for 12 minutes.
  • Meanwhile, heat the oil in a large frying pan and fry the leek and pepper until softened. Remove the paper and beans from the tarts. Fill each tart with the leek and pepper mixture. Scatter over the thyme, olives and goats cheese.
  • Cook for 10-12 minutes, until the pastry is golden and the cheese is slightly melted. Serve immediately with either a salad of mixed leaves or fresh seasonal veg.

Nutrition Facts : Calories 424.9, Fat 28.8, SaturatedFat 9, Cholesterol 11.5, Sodium 456.4, Carbohydrate 33.5, Fiber 3.3, Sugar 1.2, Protein 9.1

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS



Pancetta, Leek, and Goat Cheese Tartlets image

Categories     Egg     Appetizer     Bake     Oscars     Goat Cheese     Bacon     Leek     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
Filling
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta,* chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
Fresh parsley leaves

Steps:

  • For crust:
  • Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
  • Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
  • Meanwhile, prepare filling:
  • Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
  • Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
  • Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
  • *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART



Leek, goat's cheese, walnut & lemon tart image

A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil , plus extra for drizzling
25g butter
2 medium leeks , sliced
2 tbsp chopped thyme leaf
zest 2 lemons and juice 1 lemon
375g pack ready-rolled puff pastry
200g soft spreadable goat's cheese
50g walnut piece
little chopped parsley , to serve

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.

Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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

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LEEK AND GOAT CHEESE TART RECIPE : RECIPES - COOKING CHANNEL
Season the mixture with salt and pepper. Into each uncooked tart shell divide evenly a little piece of the cheese and some of the sauteed leeks. Add the custard enough to come to 1/4-inch from the top of the tart shell. Brush the tart shell with the egg wash. Bake for 15 to 20 minutes or until golden brown and custard has set.
From cookingchanneltv.com


RECIPE: LEEK AND GOATS' CHEESE TART | STUFF.CO.NZ
2022-03-16 Melt the butter in a large saute pan over a moderate heat. Add the leeks, and fry for 5 minutes or until they are beginning to soften. Reduce …
From stuff.co.nz


LEEK AND GOAT CHEESE QUICHE | AMERICA'S TEST KITCHEN RECIPE
After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of he... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies.
From americastestkitchen.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 that are …
From bakerrecipes.com


GOATS CHEESE AND LEEK TART — EVERYDAY GOURMET
2022-05-06 Spread leeks over the base of the pastry and sprinkle with goats’ cheese and top with extra sprigs of thyme. Whisk together cream, eggs, salt and pepper; pour over egg mixture. Bake in preheated oven for 30 minutes or until set. Allow to cool for 30 minutes before serving.
From everydaygourmet.tv


EASY MUSHROOM, LEEK, AND GOAT CHEESE TART | RECIPE - BARTH BAKERY
2019-01-14 Evenly crumble the remaining 2 ounces of goat cheese on top of the mushroom-leek mixture, then sprinkle the pine nuts on top. Return the tart to the oven and bake for 2-4 minutes. When ready to serve, broil the tart on low heat for 2-3 minutes, just until the cheese softens. Cut into pieces and serve warm.
From barthbakery.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 AND GOAT CHEESE TART - LIZTHECHEF.COM
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 GOATS' CHEESE TART | RECIPES | DELIA ONLINE
2019-11-16 Method. First sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, coarsely grate the goats' cheese in and then ...
From deliaonline.com


CARAMELIZED LEEK, GOAT CHEESE & SAGE TART - BIGOVEN.COM
Caramelized Leek, Goat Cheese & Sage Tart recipe: Source: Neil Perry Source: Neil Perry Add your review, photo or comments for Caramelized Leek, Goat Cheese & Sage Tart. Australian Main Dish Quiche and Savory Pies
From bigoven.com


RECIPE: LEEK AND GOAT’S CHEESE TARTS | COUNTRYFILE.COM
STEP 2. Unroll the puff pastry sheet and cut into quarters. Evenly divide the leeks and place in the centre rectangle of each quarter, leaving a thin border around the edge. Top each quarter with a round of goat’s cheese, then sprinkle over the thyme and chilli flakes. Brush the pastry edges with a little milk and bake in the oven at 220°C ...
From countryfile.com


GOAT'S CHEESE RECIPES | TESCO REAL FOOD
Baked goat's cheese with grape, walnut and beetroot salad. The distinct sweet flavour of Candyfloss grapes is what makes this simple salad so unique. (4 ratings) Blueberry and goat's cheese pizza. These flavours may sound unusual, but blueberry and goat's cheese work really well together, especially on pizza.
From realfood.tesco.com


TOMATO AND GOAT CHEESE TART WITH LEEKS - TEENIE CAKES™
2012-09-29 The original recipe calls for 2 large leeks. That’s a lot of leeks for this small recipe, so I’ve adjusted to just using half that amount (using 1 leek only). Using different sized tomatoes or mixing up the tomatoes for color (like using the red with yellow or orange tomatoes) makes for a beautiful, vibrant display for your tart. A really great appetizer or side. As an appetizer, it’s ...
From teeniecakes.com


RECIPE: LEEK AND GOAT’S CHEESE TARTS - COUNTRYFILE.COM
Unroll the puff pastry sheet and cut into quarters. Evenly divide the leeks and place in the centre rectangle of each quarter, leaving a thin border around the edge. Top each quarter with a round of goat’s cheese, then sprinkle over the thyme and chilli flakes. Brush the pastry edges with a little milk and bake in the oven at 220°C for 12 ...
From countryfile.com


LEEK AND GOATS' CHEESE TART PT 1 RECIPE - BAKERRECIPES.COM
2011-08-08 What Makes This Leek And Goats' Cheese Tart Pt 1 Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Leek And Goats' Cheese Tart Pt 1. Ready to make this Leek And Goats' Cheese Tart Pt 1 Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.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


CRUSTLESS LEEK AND GOAT CHEESE PIE - THE TOUGH COOKIE
2015-04-15 Instructions. Preheat oven to 200°C/390°F (standard oven setting) and butter a 24-cm/9-inch pie or tart plate. Heat the tablespoon of butter in a large skillet over medium-high heat. Braise leek for 5-10 minutes, stirring occasionally. In the meantime, whisk eggs and milk together with salt and pepper. Once the leek is done, sprinkle in the ...
From thetoughcookie.com


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