PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
TOMATO LEEK TARTS
Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 tarts.
Number Of Ingredients 8
Steps:
- Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling., Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 346mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
TOMATO-LEEK TART
Steps:
- Unroll piecrust and press onto bottom and sides of a 9-inch tart or quiche pan with removable bottom. Fold edge inward and press against side of pan to form side crust. Chill 20 minutes in refrigerator.
- Heat oven to 400 degrees F. Line piecrust with nonstick foil and fill with pie weights or dried beans. Bake 25 minutes, or until pastry is set and very pale golden. Transfer to a wire rack; remove foil and weights.
- Reduce oven temperature to 375 degrees F. In large skillet, over medium heat, cook pancetta or bacon until crisp, about 8 minutes; remove with slotted spoon to paper towel. Discard 1 tablespoon drippings from skillet; add leek and sauté 5 minutes, until tender. Stir in thyme and remove from heat.
- Sprinkle 1 cup of the cheese over bottom of tart crust. Spread leeks and pancetta over cheese. Arrange tomato slices over top. In a 1-quart measure, whisk eggs, cream, half-and-half, salt, and pepper until blended. Gradually pour the egg mixture over filling, to allow it to seep slowly between filling ingredients. Sprinkle top with remaining cheese.
- Bake 30 to 35 minutes or until a knife inserted in center of custard comes out clean and top is golden. Serve warm.
Nutrition Facts : Calories 340 calories
PANCETTA, TOMATO AND LEEK TART
Make and share this Pancetta, Tomato and Leek Tart recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.6, Fat 20.9, SaturatedFat 10.6, Cholesterol 127.6, Sodium 284.2, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 10.2
TOMATO-LEEK-BACON TART
Steps:
- Preheat the oven to 450 degrees F.
- Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
- Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
- Lower the oven to 375 degrees F.
- Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
- Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
- Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.
TOMATO-AND-LEEK BRUNCH TART WITH FETA
Make your weekend get together extra special with our Tomato and Leek Brunch Tart with Feta. This brunch tart is a superb way to bring loved ones together.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Toss leeks and tomatoes with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
- Roast 15 min. or until leeks are crisp-tender, stirring after 7 min. Cool 5 min.
- Meanwhile, whisk eggs and remaining dressing in medium bowl until blended. Add mozzarella; mix well.
- Line 9-inch pie plate with pie crust; flute edge. Sprinkle 1/2 cup feta onto bottom of crust; cover with egg mixture, roasted vegetables and remaining feta.
- Bake 22 to 25 min. or until knife inserted in center comes out clean and edge of crust is golden brown. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
Categories Egg Appetizer Bake Oscars Goat Cheese Bacon Leek Bon Appétit
Yield Makes 24
Number Of Ingredients 16
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 TART
You may want to add a mix of herbs to this recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.
- With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)
- In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.
Nutrition Facts : Calories 193 g, Fat 11 g, Fiber 1 g, Protein 3 g
TOMATO LEEK TART
While looking for leek recipes I came across this interesting tart which I haven't made yet but will be making soon. Recipe source: Bon Appetit (August 1984)
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 865.7, Fat 56.5, SaturatedFat 33, Cholesterol 310.8, Sodium 1318.2, Carbohydrate 61.2, Fiber 4.3, Sugar 15.6, Protein 21.9
More about "pancetta tomato and leek tart recipes"
LEEK AND PANCETTA GALETTE - CHATELAINE
From chatelaine.com
LEEK, BACON AND TOMATO TART RECIPE - LOS ANGELES TIMES
From latimes.com
SAVORY CORN, PANCETTA, AND LEEK TART - NEW ENGLAND …
From newengland.com
LEEK AND PANCETTA PASTRY TOAST RECIPE | WILLIAMS …
From blog.williams-sonoma.com
TOMATO, BASIL, AND CHEESE TART WITH PANCETTA CRUST | SARA …
From saramoulton.com
POTATO LEEK GRATIN WITH CHEDDAR AND PANCETTA
From justalittlebitofbacon.com
ROASTED LEEK AND PANCETTA PASTA - SOMETHING NEW FOR …
From somethingnewfordinner.com
PANCETTA PANGRATTATO & LEEK PASTA RECIPE | EATINGWELL
From eatingwell.com
LEEK, LEMON, THYME, PANCETTA AND RICOTTA TART - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROASTED TOMATO AND LEEK QUICHE - HOTLY SPICED
From hotlyspiced.com
RECIPES: LEEK AND PANCETTA TART - STARTRIBUNE.COM
From startribune.com
PANCETTA AND LEEK TARTS - RECIPES - ABC RADIO
From abc.net.au
CARAMELISED LEEK TART TATIN - DOM IN THE KITCHEN
From dominthekitchen.com
LEEK TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAVORY TART RECIPES AT WOMANSDAY.COM - LEEK-AND …
From womansday.com
HEIRLOOM TOMATO AND PANCETTA TART - LEEK SOUP RECIPES
From sites.google.com
PANCETTA, TOMATO AND LEEK TART RECIPE - FOOD.COM
From pinterest.com
CREAMY LEEK TART - A CLASSIC FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
CREAMY LEEK AND PANCETTA PAPPARDELLE PASTA - A BEAUTIFUL PLATE
From abeautifulplate.com
BEST TOMATO LEEK PUFF PASTRY PIE (FRENCH IT UP!) - BEEXTRAVEGANT
From beextravegant.com
BUTTERNUT SQUASH AND LEEK TARTS WITH PANCETTA
From stage.besthealthmag.ca
SAVORY LEEK & CHEESE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
COOK THIS: LEEK AND PANCETTA TART FROM BAKE THE SEASONS
From nationalpost.com
THIS CARAMELIZED LEEK TART IS THE EASIEST, MOST STUNNING ... - BON …
From bonappetit.com
TAGLIATELLE WITH PANCETTA, LEEK, AND TOMATO | RECIPE | KITCHEN STORIES
From kitchenstories.com
PANCETTA, LEEK, AND GOAT CHEESE TARTLETS RECIPE | BON APPéTIT
From bonappetit.com
LEEK, PROSCIUTTO AND TOMATO TART | A ZESTY BITE
From azestybite.com
PANCETTA, LEEK AND GOAT CHEESE TART - THE WASHINGTON POST
From washingtonpost.com
TOMATO AND GOAT CHEESE TART WITH LEEKS - TEENIE CAKES™
From teeniecakes.com
QUICK AND EASY TART WITH CAMEMBERT, LEEK, AND PANCETTA (ITALIAN …
From delishably.com
MATTY MCLEAN'S LEEK, GRUYéRE AND PANCETTA TART - YOUTUBE
From youtube.com
PANCETTA, LEEK, MUSHROOM & BRIE TART > THE SECRET SUPPER SOCIETY
From thesecretsuppersociety.com
SAVORY CORN, PANCETTA, AND LEEK TART | RECIPE | LEEK TART, RECIPES, …
From pinterest.co.uk
TOMATO AND BASIL TART - RECIPES - ABC RADIO
From abc.net.au
PANCETTA AND LEEK TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love