Cooking Tutorial - Leek, Walnut And Goat's Cheese Tart - Prank
Cooking Tutorial - Leek, Walnut And Goat's Cheese Tart - Prank
HOW TO MAKE LEEK, WALNUT AND GOAT'S CHEESE TART
Leek, Walnut and Goat's Cheese Tart Recipe. A rich and wholesome tart which goes perfectly with crusty bread and a crisp green salad. Enjoy our Leek, Walnut and Goat's Cheese Tart recipe
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INGREDIENTS
3 large leeks
25 g butter
3 tbsp walnuts, roughly chopped
2 tbsp cream
1/2 tsp sherry vinegar
salt and pepper
1 sheet of ready made puff pastry
50 g goat's cheese
1 saucepan or frying pan
1 sharp knife
1 spoon
1 wooden spoon
1 baking sheet
1 sheet of greaseproof paper
1 cutting board
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RECIPE
STEP 1: YOU WILL NEED
See above.
STEP 2: PREHEAT THE OVEN
Allow the oven to heat up to 220ºC.
STEP 3: PREPARE THE LEEKS
Slice leeks into 1cm pieces. Melt the butter in the saucepan. Add the leeks and fry gently for about 7 minutes, until they are soft.
STEP 4: ADD OTHER INGREDIENTS
Add the walnuts and toss together with the leeks. Add the cream and sherry vinegar and season with salt and pepper.
STEP 5: REDUCE LIQUID THEN TAKE OFF HEAT
Cook the leeks until they are fairly dry then take the pan off the heat.
Meanwhile, cut the puff pastry into 4 rectangles and place them on the baking sheet - lined with greaseproof paper.
STEP 6: BRING IT ALL TOGETHER
Spoon the leek mixture into the centre of each pastry rectangle. Leave a border around the edge so the filling doesn't spill over during cooking. Top each tart with the goats cheese.
STEP 7: BAKE IN THE OVEN
Bake them in the oven until the pastry is cooked. They will take around 5 to 7 minutes. When the tart is finished serve immediately with a crisp salad.
Goat Cheese, Leek and Tomato Tart with the Persnickety Chef
Braised Leek & Goat Cheese Tart with Parmesan | Camp Cooking with Cam
No, this recipe hasn’t been leek-ed – we know exactly how it goat here.
In this episode, Cam goes back to pastry basics – head-butting butter and braised leek with two types of cheese, like two Billy goats backing each other in.
For a flaky, butter-brushed fillo base and a full-bodied filling that’s sure to float your goat, catch Cam’s braised leek, goat cheese, and parmesan tart on our YouTube channel from 6pm.
Need a copy for the campsite? See the full episode here:
00:00 – Intro
00:19 – Prepare the Vegetables
01:45 – Soften the Onion, Garlic, and Leek
02:45 – Add Stock
03:17 – Melt Butter (for Pastry)
03:33 – Add the Cream
04:06 – Remove Butter from Heat
04:17 – Remove Leeks from Heat
04:29 – Prepare the Pastry
06:01 – Add Flour to Leeks
06:28 – Assemble the Tart
07:57 – Cook the Tart
08:23 – Check the Tart
08:39 – Remove from Oven
09:05 – Torch the Top
09:17 – Serve Up
09:54 – The Finished Product
Anna Olson Makes a Delectable Leek & Cheese Quiche! | Baking Wisdom
Recipe below - follow along! Enjoy this savoury dish, combining a creamy, cheesy filling with the delightful aroma of soft leaks, all in a buttery pie pastry made from scratch!
This Baking Wisdom video is sponsored by LG Canada. #ad
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• Recipe Information •
Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 30 minutes
Cook Time: 70 minutes
The quiche can also be baked a day ahead and chilled, then rewarmed for 20 minutes in a 350°F (180°C) oven.
• Ingredients •
Pie Dough (makes enough for one 9-inch (23 cm) double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1 egg white, for brushing the baked quiche shell
Quiche Filling:
3 large leeks
3 Tbsp (45 g) butter
½ cup (125 mL) dry white wine
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
2 large eggs
½ cup (125 mL) whipping cream
⅓ cup (80 mL) half-&-half cream
1 ½ cup (165 g) coarsely grated Gruyere cheese
• Directions •
1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.
Some baking wisdom! Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling. You will need only one disc of dough for the quiche.
4. Roll out the pie dough on a lightly floured surface into a circle just under ¼ inch (6 mm) thick. Trim away any large pieces of dough from the edge and tuck and pinch the edges in a pattern. Alternatively, trim the pastry to the outside edge of the pie plate and press in place. Cut out shapes from the excess pastry, moisten with water and press gently along the top edge of the pastry. Dock the bottom of the pie shell with a fork. Chill the pastry shell for at least 30 minutes (up to a day).
5. Preheat the oven to 375°F (190°C).
6. Weight the pie shell. Place two sheets of aluminum foil over the pie shell, gently covering the outside trim. Use pie weights, dried rice or dried beans (about 2 cups/500 mL) and pour these on top of the foil, spreading them out to the edges.
7. Bake the pie for 20 minutes. Carefully remove the foil together with the pie weights (this is why you double up on the foil). Return the pan to the oven to bake for 10 minutes more, until the edges of the pastry are light brown and the bottom of the pastry appears dry but still pale.
8. Brush the pie shell, hot from the oven, with lightly whisked egg white. Cool the pie shell in its pan on a rack before filling.
9. Prepare the leeks. Trim away the ends and dark green parts of the leeks. Cut each leek in half lengthwise, then cut into ¼-inch (6 mm) slices. Place in a colander and rinse and drain well.
10. Cook the leek filling. Melt the butter in a large sauté pan over medium heat and add the leeks. Cook, stirring often, until softened completely, about 15 minutes. Add the white wine and continue to cook until all liquid has evaporated. Remove the pan from the heat and stir in the salt, pepper and nutmeg. Let the mixture cool for 15 minutes.
11. Preheat the oven to 400°F (200°C) and place a 9-inch (23 cm) your baked pie shell on a baking tray
12. Whisk the eggs well and then whisk in the whipping and half-&-half creams.
13. Assemble the quiche. Line a baking tray with parchment paper and place the partially blind-baked pastry shell on top. Sprinkle the cooled leeks over the bottom of the pie shell, then sprinkle with the cheese. Carefully pour the eggs into the pastry, giving them time to cascade and fill in between the leeks and cheese. The quiche will not be filled to the top of the pan, but the eggs will expand as the quiche bakes.
14. Bake the quiche for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue to bake for about 20 minutes more, until the quiche is set and golden brown.
15. Cool the quiche in its pan on a rack for at least 15 minutes before slicing to serve warm.
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#AnnaOlson #OhYum #BakingWisdom
Tomato, Leek, Goat Cheese Tart
Here's another great recipe. This one comes from MarthaStewart.com. Come along and I'll show you how easy it is to make. Thanks for watching BusyBeingJen!
Coordinating Blog Post:
Potato Leek Tart With Gruyere and Goat Cheese Recipe
This versatile tart, which combines earthy and comforting leeks and potatoes with creamy cheese, buttery puff pastry, and an unexpected drizzle of honey, is perfect for brunch, lunch, or as an elegant appetizer.
#recipes #appetizer #potato
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