Leek Prosciutto And Tomato Tart Recipes

LEEK, PROSCIUTTO AND TOMATO TART

Steps:

• Preheat oven to 400 degrees F. Unfold the puff pastry and brush the top with melted butter. Add a drizzle of olive oil to a saute pan and cook leeks for 4 minutes on low/medium heat. Add crumbled goat cheese to the top of puff pastry. Then follow it with tomato slices, leeks and prosciutto slices. Bake for 18-20 minutes.

TOMATO LEEK TART

Steps:

• To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
• To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
• To assemble tart: preheat oven to 425 degrees F.
• On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
• Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
• Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
• Whisk together eggs, cream and salt and then pour over filling.
• Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.

PANCETTA, TOMATO AND LEEK TART

Steps:

• Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
• Transfer to wire rack to cool (remove foil and beans if you used them).
• Reduce oven to 375.
• Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
• Discard all but 11/2 tbs drippings.
• Add leek and sautee until tender (about 5 minutes).
• Stir in thyme and remove from heat.
• Add pancetta to leeks and combine.
• Sprinkle 1 cup of cheese over bottom of pie shell.
• Spread pancetta/leek mixture over cheese and top with tomato slices.
• In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
• Slowly pour egg mixture over tart filling, letting it seep into it.
• Top with remaining cheese.
• Bake 30 minutes or until knife comes out clean and top is lightly browned.