Tomato Leek Tart Recipes

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CREAMY LEEK TART RECIPE



Creamy Leek Tart Recipe image

This creamy leek tart is a classic French recipe made with pastry, leeks, eggs and cream. Best when the short crust pastry and the tart has a beautiful golden top. Serve with your favourite salad.

Provided by Michelle Minnaar

Categories     Main

Time 1h35m

Number Of Ingredients 6

2 (320g) JusRol shortcrust pastry sheets
1.5kg (3.3lbs) leeks, trimmed and finely sliced
50g (2 oz) butter
salt and pepper
5 egg yolks
500ml (2 cups) double [heavy] cream

Steps:

  • Remove the pastry from the fridge and allow it to come to room temperature.
  • Roll out the pastry thinly on a lightly floured surface and line a 25 x 5cm (10 x 2 inch) flan dish. Chill for at least 20 minutes, and then lightly prick the base with a fork.
  • Preheat the oven to 200°C (fan 180°C/400°F/gas 6). Place a baking sheet in the oven to heat up in the meantime.
  • Cover the pastry with parchment paper and fill with baking beans. Place the tart tin on the baking sheet and bake blind for 15 minutes.
  • Remove from the oven. Place the baking sheet back in the oven.
  • Meanwhile, chop the leeks and melt the butter in a large frying pan. Add the leeks and stir to coat in butter. Cover and cook gently, stirring occasionally, for about 20 minutes until very soft, but not coloured. Season well. Set aside and cool.
  • Beat the egg yolks and cream together, adding a little nutmeg if you like. Spread the leeks in the pastry case and pour over the egg and cream mixture.
  • Bake in the oven at 200°C (fan 180°C/400°F/gas 6) for 15 minutes then lower the oven setting to 190°C (fan 170°C/375°F/gas 5) and bake for a further 30-35 minutes, or until set and browned on top.
  • Serve with a fresh, green salad and new potatoes. Enjoy!

Nutrition Facts : Calories 484 calories, Sugar 18.2 g, Sodium 507.6 mg, Fat 27.9 g, SaturatedFat 13.1 g, TransFat 0.4 g, Carbohydrate 53.7 g, Fiber 3.9 g, Protein 7.1 g, Cholesterol 162.6 mg

TOMATO LEEK TARTS



Tomato Leek Tarts image

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

1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

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.

LEEK TART



Leek Tart image

This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water
FILLING:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 large eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

VEGAN LEEK AND TOMATO TART



Vegan Leek and Tomato Tart image

This Puff Pastry Vegan Leek and Tomato Tart is dairy-free, easy to make and absolutely delicious. It's made in less than 30 minutes. Perfect for a healthy lunch or dinner!

Provided by Natalia | Simple Green Recipes

Categories     Savory

Time 25m

Number Of Ingredients 8

1 cup virgin olive oil
1 dry red chili
1 sheet vegan Puff Pastry
1 cup vegan cream cheese
2 medium leeks, sliced
2 cups Cherry Tomatoes, halved
Salt and pepper to taste
Thyme to taste

Steps:

  • Preheat oven to 180ºC/350ºF. Line a baking sheet with baking paper and set aside.
  • Prepare the Spicy Chilli Oil by placing the oil and the dry red chili in a small saucepan, and bring to boil for one minute. After that, remove from heat and let cool to room temperature. Store in an airtight bottle or jar.
  • Unfold the puff pastry and place it onto prepared baking sheet.
  • Use a sharp knife to score the perimeter of the dough 1-inch from the edge, making sure not to cut all the way through the dough. Prick pastry in a few places with a fork inside the scored rectangle so that the center of the pastry does not puff in the oven.
  • Spread the cream cheese on the pastry, arrange the sliced leeks and the halved tomatoes over the cheese. Drizzle everything with spicy chili oil, around 2 tablespoons, and sprinkle with salt and pepper.
  • Bake in oven for 15 minutes or until the edges of pastry are browned, puffed, and crisp. Let tart cool 10 minutes before cutting into pieces.

TOMATO-LEEK TART



Tomato-Leek Tart image

This quiche-like tart features sautéed leeks, pancetta, and tomato slices surrounded by nutty melted Gruyere cheese.

Categories     tart     tomatoes     leek     pancetta     gruyere     cheese     dinner recipes

Yield 8

Number Of Ingredients 11

1 refrigerated piecrust
3 plum tomatoes
4 oz. pancetta or bacon
1 large leek
1 tbsp. chopped fresh thyme leaves
1 1/2 c. shredded Gruyère cheese
3 large eggs
1/2 c. heavy cream
1/2 c. half-and-half
1/4 tsp. Salt
1/4 tsp. freshly ground pepper

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

TOMATO-AND-LEEK BRUNCH TART WITH FETA



Tomato-and-Leek Brunch Tart with Feta image

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

2 leeks, white and light green parts thinly sliced
1-1/2 cups halved cherry tomatoes
1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
3 eggs
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

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 24 g, Fiber 2 g, Sugar 3 g, Protein 13 g

LEEK, PROSCIUTTO AND TOMATO TART



Leek, Prosciutto and Tomato Tart image

Provided by azestybite

Categories     Appetizer

Time 26m

Number Of Ingredients 7

1 puff pastry, thawed
1 tablespoon unsalted butter, melted
olive oil
1/2 cup sliced leeks
2 ounces goat cheese
1 tomato, sliced
3 prosciutto slices

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.

LEEK, MUSHROOM AND TOMATO TARTLETS



Leek, Mushroom and Tomato Tartlets image

Leek, Mushroom and Tomato Tartlets that consists of buttery fried leeks and mushrooms topped with tomatoes and baked in a puff pastry square.

Provided by Anina

Categories     lunch

Yield 8 tartlets

Number Of Ingredients 11

3 tablespoons butter
2 cups chopped mushrooms
1 cup chopped leeks
salt and black pepper
1 clove garlic (minced)
4 tablespoons mayonnaise
3 large eggs (whisked)
1 roll puff pastry (store bought)
2 cups cherry tomatoes (halved)
eggwash (for pastry)
fresh parsley (to serve)

Steps:

  • First off, heat the butter in a saucepan and saute the mushrooms, leeks and garlic until soft. Season.
  • In a mixing bowl, combine the mayonnaise and egg, mix well. Add the cooked mushrooms and leeks and mix.
  • Roll the pastry out on a floured surface and cut square pieces of pastry of about 10 x 10 cm
  • Score a line of about 2cm from each end of the squares into the pastry, careful not to cut right through. Dab the edges with egg wash.
  • Spoon the filling into the center of the pastry squares. Add the tomato chunks on top of the filling.
  • Bake for 20 min at 180 degrees Celsius until pastry turns golden brown, and filling has set.
  • Serve with side salad or sweet potato wedges.

PANCETTA, TOMATO AND LEEK TART



Pancetta, Tomato and Leek Tart image

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

1 refrigerated pie crust
4 ounces sliced pancetta, cut into small strips (can sub with bacon)
1 large leek, chopped (white and light green part only)
1 tablespoon fresh thyme, chopped
1 1/2 cups gruyere cheese, shredded (can sub with swiss)
3 plum tomatoes, seeded and cut into 1/4-inch slices
3 large eggs
1/2 cup heavy cream
1/2 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper

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 TART



Tomato Leek Tart image

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

3 cups flour
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon fennel seed, crushed
1 cup butter, chilled and cut into pieces
2 eggs, beaten
3 tablespoons butter
1 tablespoon olive oil
5 -6 leeks, white and light green parts only, cut into 2-inch lengths and sliced inot 1/4 " juliene (about 4 cups)
1/3 cup shallot, sliced
2 garlic cloves, minced
1 pinch saffron, crushed and dissolved in 1 tablespoon hot water
2 tablespoons anise liqueur
1/2 cup parsley, chopped
salt and pepper
10 ounces Fontina cheese, grated
10 tomatoes, sliced into 1/4-inch rounds
4 eggs, room temperature
2/3 cup whipping cream
1 teaspoon salt
3 tablespoons butter, softened

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

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

Serve this savory tart as a side dish or cut into little squares as an hors d'oeuvre. A layer of sour cream and mustard topped with sauteed leeks prevents the crust from getting soggy under juicy tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes one 12-inch tart

Number Of Ingredients 10

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1 tablespoon sour cream
1 teaspoon grainy mustard
Coarse salt and ground pepper
2 large leeks, white and light-green parts only
1 tablespoon unsalted butter
3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
2 ounces fresh goat cheese, crumbled
2 teaspoons fresh thyme or basil leaves

Steps:

  • Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.
  • Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4-inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 1 g, Protein 2 g

TOMATO-LEEK-BACON TART



Tomato-Leek-Bacon Tart image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 (15-ounce) package refrigerated piecrusts
1 (8-ounce) package shredded Italian three-cheese blend, divided
3 medium leeks, thinly sliced (about 1 cup)
2 tablespoons olive oil
8 plum tomatoes, sliced
1 cup loosely packed fresh basil leaves, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 (2.1-ounce) package fully cooked bacon slices, chopped
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
Garnish: fresh basil sprigs

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.

LEEK AND CAMEMBERT TART



Leek and Camembert Tart image

Categories     Milk/Cream     Cheese     Egg     Appetizer     Bake     Leek     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 10

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese

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.

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