Leek Mushroom And Goat Cheese Tart Recipes

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.

GOAT CHEESE TART

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.

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.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the 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 the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom 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.

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.

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, MUSHROOM & GOAT'S CHEESE STRUDELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
• For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
• Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

MUSHROOM AND GOAT CHEESE TART

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
• Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.