Best 5 Roquefort Leek Tart Recipes
Indulge in a Culinary Symphony: Discover the Art of Roquefort Leek Tart
Welcome to a realm of rich flavors, where the essence of Roquefort cheese and leeks intertwine to create a symphony of taste. Our culinary journey takes you through a collection of delectable Roquefort leek tart recipes, each a testament to the exquisite balance between sharp, creamy, and earthy notes. From the classic French rendition to innovative twists that add a touch of modernity, these recipes will tantalize your taste buds and leave you craving more.
Let's embark on this gastronomic adventure, where every bite is an explosion of flavors, textures, and aromas. The traditional Roquefort leek tart, with its golden-brown crust, beckons you with its fragrant filling. Savor the marriage of creamy leeks, tangy Roquefort, and a hint of nutmeg, all wrapped in a flaky, buttery pastry.
For those seeking a vegetarian delight, the leek and goat cheese tart offers a delightful alternative. Goat cheese, with its mild tang and creamy texture, pairs perfectly with the earthy sweetness of leeks. A sprinkling of herbs and a drizzle of honey add a touch of sophistication to this delectable dish.
If you're craving a hearty meal, the Roquefort and bacon tart is sure to satisfy. Crispy bacon lends a smoky flavor to the creamy filling, while a generous sprinkle of chopped walnuts adds a delightful crunch. This savory tart is perfect for a weekend brunch or a light lunch.
And for the adventurous palate, the leek and blue cheese tart with rye crust presents a unique flavor profile. The sharpness of blue cheese and the nutty flavor of rye flour create a bold and complex taste experience. A garnish of fresh thyme adds a touch of elegance to this culinary masterpiece.
No matter your preference, our collection of Roquefort leek tart recipes offers something for every taste. So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave your taste buds dancing with delight.
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
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
LEEK TART
Provided by Food Network
Number Of Ingredients 7
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.
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
Tips:
- To make a flaky crust, use a pastry blender or two knives to cut the butter into the flour until it resembles coarse crumbs.
- When rolling out the dough, be sure to dust the work surface and rolling pin with flour to prevent sticking.
- If the dough is too crumbly, add a tablespoon or two of ice water until it comes together.
- Be sure to chill the dough for at least 30 minutes before baking. This will help prevent the crust from shrinking.
- When blind baking the crust, use pie weights or dried beans to weigh down the parchment paper. This will help prevent the crust from puffing up.
- To make the leek filling, be sure to rinse the leeks thoroughly to remove any dirt or grit.
- Cook the leeks over medium heat until they are soft and caramelized.
- Be sure to whisk the eggs and cream together before adding them to the leek filling. This will help prevent the eggs from scrambling.
- When baking the tart, be sure to rotate it halfway through the baking time to ensure even cooking.
- Let the tart cool for at least 15 minutes before serving. This will help the filling to set.
Conclusion:
This Roquefort leek tart is a delicious and savory dish that is perfect for any occasion. The flaky crust, creamy filling, and tangy Roquefort cheese come together to create a dish that is sure to impress. Whether you are serving it as an appetizer, main course, or side dish, this tart is sure to be a hit.
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