Best Smoked Gouda And Leek Tart Recipes

LEEK TART

Steps:

• 1. Line the pie dish of your choice with the pastry and chill in the freezer for 30 minutes.
• 2. Preheat the oven to 400° F. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans or pastry weights to keep it from bubbling up. Bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Remove from the oven and reserve.
• 3. Melt the goose fat with the bacon in a large skillet over medium heat and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes. Add the leeks, stir so they are coated with fat and cook, covered, until they are tender, about 15 minutes, stirring occasionally so they don't stick to the bottom of the pan. Season with salt and pepper and remove from the heat.
• 4. In a medium-sized bowl whisk together the eggs until they are broken up, then whisk in the milk and the cream. Season with salt and pepper.
• 5. Arrange the leeks and the bacon evenly over the pastry. Pour the custard mixture over it. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Remove from the oven, remove the edge of the tart tin if you've used a removable bottom tart tin, and serve immediately.

SALMON, GOAT CHEESE, AND LEEK TART

Steps:

• Preheat oven to 350°F. Roll out puff pastry on lightly floured surface to 12-inch square. Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)
• Preheat oven to 425°F. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Let mixture cool.
• Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
• Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling. Sprinkle with breadcrumbs.
• Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges and serve.

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.

SMOKED GOUDA AND HAM APPETIZER TARTS

Steps:

• Preheat oven to 350°. In a large bowl, combine first six ingredients. Stir in cheese, ham and cranberries. Spritz one side of each wonton wrapper with cooking spray. Gently press into miniature muffin cups, coated side up. Spoon 1 tablespoon cheese mixture into each., Bake 10-14 minutes or until crusts are golden brown. Sprinkle with fresh chives if desired; serve warm. Refrigerate leftovers.