Best 8 Leek Tart With Oil Cured Olives Recipes

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Indulge in a delightful culinary experience with our exquisite Leek Tart with Oil-Cured Olives. This savory dish is a harmonious blend of flavors and textures, sure to tantalize your taste buds and elevate any occasion. Encased in a flaky, golden crust, the leek tart features a creamy, savory filling made from tender leeks, aromatic herbs, and a hint of garlic. The oil-cured olives add a delightful briny and tangy dimension, perfectly complementing the richness of the filling.

This recipe also includes a versatile pastry dough that can be used to create a variety of other delectable treats. Whether you're in the mood for a classic apple pie, a hearty quiche, or a flaky croissant, this dough will rise to the challenge. With detailed instructions and step-by-step guidance, crafting this leek tart and the versatile pastry dough will be a breeze, transforming you into a culinary maestro. Embrace the art of baking and embark on a flavorful journey with our Leek Tart with Oil-Cured Olives.

Let's cook with our recipes!

LEEK TART



Leek Tart image

Provided by Susan Herrmann Loomis

Categories     Dairy     Egg     Vegetable     Appetizer     Breakfast     Brunch     Bake     Meat     Bacon     Leek     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 8

One recipe for your favorite savory pastry for a 12-inch pie dish or removable-bottom tart tin
1 tablespoon goose fat (or olive oil)
6 ounces slab bacon, rind removed, cut in 1 x 1/4 x 1/4-inch pieces
Just the green part from 2-1/2 pounds of leeks (about 1 pound, 12 ounces of tender green leaves), carefully cleaned and diced
Sea salt and freshly ground black pepper
6 large eggs
2/3 cup whole milk
1/3 cup crème fraîche

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.

BRUNCH TART WITH SPINACH, OLIVES AND LEEKS



Brunch Tart With Spinach, Olives and Leeks image

Provided by Ted Allen

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
1/2 medium onion, chopped
2 cloves garlic, chopped
8 ounces baby spinach, coarsely chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 15-ounce container ricotta cheese
3 large eggs
1 teaspoon fresh thyme leaves
1/2 cup halved pitted kalamata olives
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed in the refrigerator

Steps:

  • In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
  • Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
  • Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
  • Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

LEEK TART WITH OIL-CURED OLIVES



Leek Tart With Oil-Cured Olives image

Provided by Elaine Louie

Categories     side dish

Time 1h

Yield 6 small servings

Number Of Ingredients 16

For the ricotta base:
1/2 cup whole milk ricotta cheese
1 large egg yolk
3 tablespoons olive oil
1/4 cup sour cream
Salt and black pepper
For the pastry:
One 14-ounce package Dufour or other all-butter puff pastry
For the topping:
2 tablespoons unsalted butter
2 to 4 leeks, white and light green parts only; cut diagonally into 1/3-inch wide slices, to make a total of 2 cups
1/2 teaspoon fresh thyme leaves
Salt and black pepper
1 egg yolk, beaten
1 cup grated Gruyère cheese
12 oil-cured pitted black olives, torn or cut in half

Steps:

  • To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
  • To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
  • To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
  • Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.

Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams

LEEK TART



Leek Tart image

Provided by Food Network

Number Of Ingredients 7

1 recipe pie dough
3 pounds of leeks
3 tablespoons butter
1 teaspoon chopped thyme
2 eggs
1/3 cup heavy cream
1 cup grated Gruyere cheese

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.

LEEK AND OLIVE TART WITH TWO CHEESES



Leek and Olive Tart with Two Cheeses image

This savory tart brings together meltingly tender leeks, soft ripened and aged cheeses, and a crisp, golden buttery backdrop of store-bought puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

15 to 20 baby leeks or 3 large leeks, white and pale-green parts only
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Coarse salt
1 teaspoon finely chopped fresh thyme
1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
1 large egg beaten with 1 tablespoon water
1/4 cup freshly grated Parmesan cheese
Scant 1/4 cup Nicoise olives, pitted
4 ounces Pave d'Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced

Steps:

  • If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
  • Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
  • Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
  • Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

ONION TART WITH LEEKS, CAPERS AND ANCHOVY



Onion Tart With Leeks, Capers and Anchovy image

Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.

Provided by David Tanis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
3 medium onions, diced (about 3 cups)
Salt and pepper
3 medium leeks, white and tender green parts, diced (about 2 cups)
3 garlic cloves, minced
1/2 teaspoon chopped fresh thyme leaves
1 sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
2 teaspoons medium capers, rinsed
8 anchovy fillets
2 teaspoons snipped chives or chopped parsley

Steps:

  • Heat oven to 375 degrees.
  • Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
  • Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
  • Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
  • Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
  • Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

LEEK TART



Leek Tart image

This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water
FILLING:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 large eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

LEEK TART



Leek Tart image

You may want to add a mix of herbs to this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 5

All-purpose flour, for work surface
1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
2 tablespoons butter
6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.
  • With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)
  • In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Nutrition Facts : Calories 193 g, Fat 11 g, Fiber 1 g, Protein 3 g

Tips:

  • Choose fresh, in-season leeks. Look for leeks with bright green leaves and no signs of wilting or yellowing.
  • Trim the leeks properly. Cut off the root end and the dark green tops. Then, slice the leeks in half lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Sauté the leeks until they are soft and caramelized. This will bring out their natural sweetness and flavor.
  • Use a good quality olive oil. This will add a rich, fruity flavor to the tart.
  • Don't overmix the tart dough. Overmixing will make the dough tough.
  • Blind bake the tart crust before filling it. This will help to prevent the crust from becoming soggy.
  • Use a variety of cheeses in the filling. This will add depth and complexity of flavor.
  • Top the tart with oil-cured olives before baking. This will add a salty, briny flavor that complements the sweetness of the leeks and cheese.
  • Serve the tart warm or at room temperature. It is also delicious the next day.

Conclusion:

This leek tart with oil-cured olives is a delicious and easy-to-make dish that is perfect for any occasion. It is made with fresh, seasonal ingredients and has a flaky crust, creamy filling, and salty, briny topping. Whether you are serving it as a main course or a side dish, this tart is sure to be a hit.

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