Best Leek And Chanterelle Tart Recipes

LEEK AND CHANTERELLE TART

Steps:

• Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
• Preheat oven to 375. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90 degrees between each roll, into a 12 inch circle.
• Place rolled-out dough in a 9 1/2 inches tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
• Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
• Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
• Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

MUSHROOM, LEEK, AND GRUYèRE TART

Steps:

• Preheat the oven to 425°F (218°C).
• On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square, gently smoothing out any creases in the pastry. Using a sharp knife, lightly score the pastry, leaving a 1-inch border all along the outer edge and being careful not to cut all the way through the pastry. Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.
• In a large skillet over medium heat, melt the butter. When it bubbles, toss in the garlic and thyme and cook for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they're soft but not yet releasing any liquid. Dump the mushroom filling in a strainer situated over a bowl and let drain for a few minutes.
• Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines. Either reserve the strained mushroom liquid for making vegetable stock or discard it. Grind fresh black pepper, if using, over the topping.
• Bake the tart for 15 minutes, checking the puff pastry after 10 minutes. If the pasty is already golden brown, cover the exposed pastry edges with foil strips to prevent it from turning too brown. After the first 15 minutes, remove the tart from the oven and sprinkle it with the cheese. Bake for 5 to 7 minutes more, or until the cheese has melted and the pastry is golden brown. Again, it may be necessary to cover the outer edges with foil.
• Let cool for 5 minutes and then slice into squares or rectangles. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Whatever you do, don't reheat the tart in the microwave.)

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.

WILD MUSHROOM AND LEEK GALETTES

Steps:

• Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
• Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
• Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
• Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.

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.