How To make Leek & Goat Cheese Tart
2 tb Butter
6 md Leeks (white & 2" of green)
sliced into 1/4" rounds :
and rinsed well -- to remove grit 2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Freshly ground pepper
1/2 c Heavy cream
7 oz Goat cheese; crumbled
1 Pre-baked 10" tart shell
In a lidded frying pan, saute the leeks in the butter until wilted. Add vinegar, salt and pepper; cover and cook on low heat until leeks are tender (about 30 minutes). Remove lid and increase heat to moderately high; add cream and cook, stirring, until cream is absorbed (about 1 minute). Remove pan from heat and cool slightly. Spread the goat cheese evenly over the bottom of the tart shell. Spoon the leek mixture evenly over the cheese. Bake in a 350 degree F. oven until heated through and browned on top (about 15 minutes). From: The Cook's Garden catalog - Spring/Summer 1993 (page 40)
How To make Leek & Goat Cheese Tart's Videos
Leek & Goat Cheese Galette - Leek Pie Recipe with Easy Crust
Leek and goat cheese galette is the perfect lunch or brunch recipe for spring. It's basically a leek pie with a super easy crust - possibly better than leek quiche! Put together the night before and serve at room temperature. Galette is a rustic pie crust and this savory filling will impress everyone. Including which type of flour is best for galette crust and the difference between types of flours. Recipe by Deborah Madison. Ingredients below or at
Chapters
0:00 Leek pie intro
0:36 Cooking the leek filling
1:56 How to make galette crust
4:16 Assemble the leek filling and crust
5:45 Difference between pastry and all-purpose flour
6:53 How to clean and cut a leek
LEEK & GOAT CHEESE GALETTE (LEEK PIE RECIPE)
============================
by Deborah Madison , The New Vegetarian Cooking for Everyone
**Galette crust**
2 cups pastry flour (or all-purpose flour; see video at 5:45 for the differences between pastry & all-purpose flours)
1/2 teaspoon sea salt
1 tablespoon sugar
3/4 cup cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water, as needed
Makes one large galette (14-inch) or twelve 3-inch turnovers.
Roll out to 1/8 inch thick.
**Leek & Goat Cheese filling**
6 large leeks, including an inch of the green
3 tablespoons butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche (optional)
sea salt and freshly milled pepper
1 egg, beaten (separate out 1 tbsp)
3 tablespoons chopped parsley
1/2 to 1 cup soft goat cheese, about 4 ounces
Bake temp: 400F/200C
Bake time: 25-30 minutes
Recipe summary: Melt butter in large skillet and add chopped leeks, thyme, half a cup of water. Let soften over medium heat about 12 minutes. Add wine and reduce. Add cream or creme fraiche, if using. Season with salt and pepper. Let cook for 10 minutes. Stir in beaten egg and 2 tbsp of chopped parsley.
For the galette dough, mix together dry ingredients. Cut in butter pieces, leaving some pea-sized chunks of butter. Stir in cold water a little at a time until dough barely comes together and is mostly shaggy. Let rest in frig for 15 minutes. On a lightly floured surface, roll it out to 1/8th of an inch thick. Transfer dough to back of a cookie pan or flat baking sheet.
Add filling, leaving a border of 2-4 inches wide around the edge. Sprinkle goat cheese on top. Brush 1 tbsp of beaten egg on top. Bake at 400F/200C for 25-30 minutes, until crust is browned.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Fretless & Loopster Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
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Mac and Cheese:
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Cream of Mushroom Soup:
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Episode 37: Leek & Goats'Cheese Tart
GOATS CHEESE ROMESCO, CARAMELISED LEEKS & BACON TARTS
Goats Cheese Romesco
- 170g roasted peppers (210g total added including some oil from jar)
- 2 x large vine tomatoes
- 100g soft goats cheese
- 150g cashews or almonds
- 2 x tbsp lemon juice
- 1 x tsp garlic purée
- 1/2 x tsp salt
- small handful parsley
Ingredients (makes 8 x tarts)
- 3 x leeks
- 1 x tsp sugar
- 50g butter
- 1/2 x pack smoked back bacon
- 1 x puff pastry sheet
- 1 x egg
Method
1. Finely chop leeks and add to a pan with butter and sugar - cook on medium heat for approx 45mins or until caramelised, stirring occasionally throughout
3. Blend all ingredients for romesco together in a blender
4. Cut up bacon pieces into small bits to be used as topping
5. Pre heat oven to 200 degrees
6. Cut puff sheets into 8 x rectangular sections
7. Create border on each tart and add topping within the ‘inside’ section - leaving the outside to be egg washed so it rises
8. Layer inside section with romesco, caramelised leeks and bacon pieces - egg wash outside of tarts and cook in oven for 18-20mins until golden brown
Leek and goat cheese puff pastry/Feuilleté au poireaux et au fromage de chèvre
Leek and goat cheese quiche and chocolate mousse