Leek Manchego Chorizo Tart Recipes

LEEK AND CHORIZO PUFF PASTRY TART

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry sheet onto a baking sheet and score a 2cm border around the edge. Bake for 20 minutes until golden.
• Meanwhile, slice the cooking chorizo and fry over a medium heat until golden. Remove the chorizo with a slotted spoon to a large bowl.
• Add a knob of butter to the pan and gently fry the onion and leeks with the sage leaves for 10 minutes until soft. Add to the chorizo, season well and mix in a squeeze of lemon juice.
• Remove the pastry from the oven, press down the centre, then spread the leek and chorizo mixture inside the border. Dot all over with slices of goat's cheese log. Bake for another 10 minutes. Remove from the oven, leave to cool a little, then cut into 6 squares and serve.

LEEK TART

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.

LEEK, MANCHEGO & CHORIZO TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps, adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc with your hands, then wrap tightly and chill for 30 mins.
• Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10 mins more. Leave to cool, then trim away any excess pastry using a serrated knife.
• Heat a large frying pan over a medium heat and fry the chorizo for 5 mins until beginning to crisp up. Remove to a bowl with a slotted spoon and set aside. Fry the leeks in the residual chorizo oil with a pinch of salt for 10-15 mins until softened, adding a pinch of paprika in the last minute. Remove from the heat and leave to cool for 15 mins.
• Whisk the eggs, cream, most of the cheese and chives and some seasoning together. Spread the leek mixture into the base of the tart case, then gently pour over the egg mixture. Scatter with the remaining cheese, chives and paprika. Bake in the centre of the oven for 15-20 mins, then remove and leave to cool for 15 mins before serving with a green salad.

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.

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

Steps:

• Spread 4 slices of bread with the Membrillo, quince paste.
• Add the slices of Manchego cheese and Chorizo.
• Top with the remaining 4 slices of bread to make a sandwich.
• Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
• Heat up a non-stick frying pan/skillet.
• Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
• Trim the crusts if you wish - I don't bother!
• Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
• Wonderful with roasted almonds and chilled Fino Sherry.