Stilton And Leek Tart Recipes

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 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.

STILTON AND LEEK TART

Steps:

• Combine the flour and salt in a medium bowl. Place the flour and salt in a food processor, add the butter, and pulse 4 or 5 times until the mixture forms coarse crumbs; transfer to a bowl. Using a fork, stir in enough of the cold water to form a rough dough. Turn the dough out onto a lightly floured work surface and lightly knead just until smooth, about 30 seconds. Shape the dough into a disk 3/4 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured work surface, roll out the dough into an evenly thick round large enough to cover the bottom and sides of a 9-inch tart pan with a removable bottom. It should be about 10 inches in diameter. Drape the dough over the rolling pin and ease into the tart pan, pressing it into place. If there is an overhang, roll the rolling pin across the rim of the pan to remove it. Prick the dough with a fork in several places, line with parchment paper, and fill with dried beans or pie weights. Refrigerate for 30 minutes Preheat to 400°F. Bake the tart shell until the pastry looks dry but is not colored, about 15 minutes. Carefully remove the paper and beans. Set the tart shell aside. Reduce the oven temperature to 350°F. Meanwhile, make the filling: Remove any tough outer leaves from the leeks. Cut each leek in half lengthwise and rinse. Trim away the dark green leaves. Thinly slice the white and pale green parts of the leeks and drain thoroughly. In a frying pan over medium heat, warm the oil. Add the leeks and cook, stirring occasionally, until wilted, about 4 minutes. Transfer to a small bowl. Place the cheese, whole egg, and egg yolk in a food processor and pure until smooth. Transfer to a bowl and stir in the cream. Add the leeks and stir. Season with salt and pepper. Pour into the tart shell. Bake until the filling is golden brown and just set, about 25 min. Serve the tart warm or at room temp, cut into wedges.

LEEK AND CAMEMBERT TART

Steps:

• Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
• Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
• Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.