Best Leek And Goat Cheese Brulee Recipes

Leek and Goat Cheese Brulee image

Provided by Fluffy

Categories Cheese

Time 25m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
2 leeks, white and light green parts only, chopped
3 garlic cloves, minced
1/4 teaspoon pepper
1 pinch salt
1 pinch cayenne pepper
2 (130 g) packages soft fresh goat cheese
2 teaspoons finely chopped fresh herbs (such as rosemary thyme or sage)
1/4 teaspoon sugar

Steps:

In skillet heat oil over med heat.
Fry leeks garlic pepper salt and cayenne pepper, stirring often, until softened and golden; about 6 minute.
Add 1/4 cup water to pan.
Scrape into a bowl and let cool.
Add goat cheese and herbs to bowl.
Mash with fork till smooth.
Scrape into a 2 cup ramekin or oven proof dish.
Cover with plastic wrap and refrigerate until cold, about 4 hours.
Make ahead; Refrigerate for up to one day.
Let stand for 30 min before broiling.
Sprinkle evenly with sugar.
Broil about 6 inches from heat, until sugar is bubbly and light golden, about 3 minute.

Nutrition Facts : Calories 471.9, Fat 34.5, SaturatedFat 19.9, Cholesterol 59.8, Sodium 574.7, Carbohydrate 16, Fiber 1.8, Sugar 5.2, Protein 25.7

Pancetta, Leek, and Goat Cheese Tartlets image

Yield Makes 24

Number Of Ingredients 16

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
Filling
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta,* chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
Fresh parsley leaves

Steps:

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores