Roquefort leek tart is a delicious and savory dish that combines the bold flavors of Roquefort cheese and leeks. With its creamy, rich texture and flaky crust, this tart is perfect for any occasion. Roquefort cheese, made from sheep's milk, adds a distinctive sharpness that pairs perfectly with the sweet and mild flavor of leeks. This combination of flavors is sure to impress, whether you're serving it as an appetizer, main course, or side dish.
Check out the recipes below so you can choose the best recipe for yourself!
ROQUEFORT, LEEK AND WALNUT TART
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
- Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
- Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams
ROQUEFORT AND LEEK TART
Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.) NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
Categories Tarts and Flans Vegetarian recipes
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Pre-heat the oven to gas mark 6, 200ºC. First, pop a baking sheet into the centre of the oven while it's pre-heating. Meanwhile, melt the butter in a frying-pan, add the chopped spring onions and leeks and cook them over a medium heat for 5-6 minutes. Now, using oven gloves, place the pastry case, still in its foil container, on the baking sheet, arrange the onion-and-leek mixture over the base and crumble the Roquefort on top. Whisk the double cream and the eggs together in a jug, season and then pour this over the cheese and leeks. Sprinkle the Parmesan over the surface, then transfer the baking sheet to the centre of the oven. Reduce the heat to gas mark 4, 180ºC and bake the tart for 35-40 minutes, till golden and firm in the centre. Leave to rest for 10 minutes before serving with a tossed green salad. Note: this can also be made in 6 frozen tartlet cases; cook as above.
ROQUEFORT LEEK TART
Make and share this Roquefort Leek Tart recipe from Food.com.
Provided by chia2160
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Roll out pastry and line quiche or tart pan. Line with foil and weight with pastry weights or dry beans. Bake 10 minutes, remove foil and weights and bake until golden, about 15 minutes more.
- While pastry bakes, heat butter in large skillet. Add leeks, season with pepper and sauté over low heat until soft but not brown. Remove from heat.
- When pastry is done, remove from oven and lower oven heat to 375 degrees. Spread leeks in pastry. Add cheese and thyme. Mix eggs and half-and-half and pour over ingredients in pastry.
- Bake tart 35 to 40 minutes, until filling feels fairly firm to the touch and has barely begun to brown. Serve warm or at room temperature.
Nutrition Facts : Calories 393.7, Fat 28.9, SaturatedFat 14, Cholesterol 146, Sodium 720.3, Carbohydrate 20.8, Fiber 1.7, Sugar 1.7, Protein 13.3
LEEK AND CAMEMBERT TART
Categories Milk/Cream Cheese Egg Appetizer Bake Leek Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 10
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.
Tips:
- To ensure a flaky and crispy crust, use a combination of butter and ice water. The butter will add flavor and richness, while the ice water will help keep the dough cold and prevent it from becoming tough.
- For the best flavor, use high-quality ingredients. Look for leeks that are firm and bright green, and use a good-quality Roquefort cheese.
- To prevent the leeks from becoming too soft, cook them over medium heat until they are softened but still retain a bit of their crunch.
- If you don't have a tart pan, you can use a pie plate instead. Just be sure to trim the edges of the dough so that they fit inside the plate.
- To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is ready.
Conclusion:
This Roquefort leek tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of creamy Roquefort cheese, savory leeks, and flaky crust is sure to please everyone at the table. Whether you're serving it as an appetizer, main course, or side dish, this tart is sure to be a hit.
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