PEA & LEEK SUPER-GREEN TART
Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.
- Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn't dry out). Whisk the cream and egg together, then mix in the spinach and peas.
- Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don't want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.
Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
PEA AND LEEK TART
Provided by FaeGilfillan
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven to 160C/GM4. Roll out the pastry and line a Pyrex flan pan. Pack with baking paper and baking or dried beans. Blind bake for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Trim and put aside.
- Heat the butter and olive oil in a pan and soften the leeks with the fresh thyme. Put aside.
- Tip the creams and peas into a pan and bring to the boil. Simmer for 2 minutes, then purée in a processor until smooth.
- Stir in the leeks, cheese and seasoning to taste. Pour into the flan pan and bake for 40-45 minutes on a middle shelf until the centre has a slight wobble and the topping is golden. Allow to cool to just warm before serving.
SWISS CHARD, LEEK AND GOAT CHEESE TART
Mighty tasty ingredients. Will be putting out a couple of rows of rainbow stemmed chard along with the spinach after our little cold spell pushes through this week. Keeping this recipe close to make with fresh from the garden chard. From the Chicago Times contribution to the Food & Drink Weekly's Top Picks for 2008. Drawn from Bill Daley's February cover story on "Dot.com cooking," which tracked the burgeoning realm of recipe Web sites, we included this savory tart from David Leite's Leitesculinaria.com. Prep time includes an hour to chill the dough.
Provided by Busters friend
Categories Lunch/Snacks
Time 2h15m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 18
Steps:
- Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
- Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
- Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
- Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
- Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.
Nutrition Facts : Calories 388.8, Fat 28.9, SaturatedFat 16.9, Cholesterol 133.5, Sodium 567.4, Carbohydrate 24.5, Fiber 2.1, Sugar 4.4, Protein 9.6
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