Best Herb Leek Tart Recipes

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PATE BRISEE FOR TOMATO HAND PIES OR HERB-LEEK TART



Pate Brisee for Tomato Hand Pies or Herb-Leek Tart image

Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).
  • If making tomato hand pies, divide dough in half, shape each into a square, and wrap in plastic. If making herb-leek tart, flatten dough into an oblong disk, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days).

HERB-LEEK TART



Herb-Leek Tart image

Enhance a rich and fragrant herb-leek tart with a zesty Lillet Cooler.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 11

Pate Brisee
All-purpose flour, for surface
2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well
1 ounce (2 tablespoons) unsalted butter
2 large eggs plus 1 large egg yolk, lightly beaten
1/2 cup heavy cream
2 tablespoons creme fraiche
1/2 cup grated Comte or Gruyere cheese
1/4 cup chopped mixed delicate herbs (such as tarragon, basil, chives, parsley, or chervil)
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Roll out pate brisee into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan (available at williams-sonoma.com), leaving a 2-inch overhang on all sides. Fold under overhanging edges, pressing firmly against pan, to double thickness of crust sides. Prick bottom with a fork. Chill in freezer for 30 minutes.
  • Line dough with parchment cut to fit, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees.
  • Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.
  • Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.

HERB LEEK TART



HERB LEEK TART image

Categories     Egg

Yield 6

Number Of Ingredients 11

Pate Brisee
All-purpose flour, for surface
2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well
1 ounce (2 tablespoons) unsalted butter
2 large eggs plus 1 large egg yolk, lightly beaten
1/2 cup heavy cream
2 tablespoons creme fraiche
1/2 cup grated Comte or Gruyere cheese
1/4 cup chopped mixed delicate herbs (such as tarragon, basil, chives, parsley, or chervil)
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Roll out pate brisee into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan (available at williams-sonoma.com), leaving a 2-inch overhang on all sides. Fold under overhanging edges, pressing firmly against pan, to double thickness of crust sides. Prick bottom with a fork. Chill in freezer for 30 minutes. Line dough with parchment cut to fit, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees. Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly. Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.

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