Time 1h Yield 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper. Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
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.
Yield 8 tartlets Number Of Ingredients 11 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.
Time 1h10m Yield 4 servings Number Of Ingredients 14 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.
Time 25m Number Of Ingredients 8 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.
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.
Time 55m Yield Makes one 12-inch tart Number Of Ingredients 10 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.
Time 50m Yield 9 mini tarts, 3-4 serving(s) Number Of Ingredients 7 Steps:
Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt. On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft. In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around. Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture. Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
More about “tomato leek tarts recipes”
Time 1h10m Yield 4 servings Number Of Ingredients 14 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.
