Chevre Leek And Shallot Tart Recipes

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SHALLOT TARTE TATIN WITH GOAT'S CHEESE



Shallot tarte tatin with goat's cheese image

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

Provided by James Martin

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 8

600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp demerara or soft light brown sugar
4 thyme sprigs
375g sheet puff pastry
100g-140g goat's cheese , sliced into rounds (we used 140g)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
  • Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
  • Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
  • Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium

GOAT'S CHEESE, SHALLOT AND LEEK TART - A BIT OF A FRENCH TART!



Goat's Cheese, Shallot and Leek Tart - a Bit of a French Tart! image

A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now.

Provided by French Tart

Categories     Savory Pies

Time 1h

Yield 1 Tart, 6 serving(s)

Number Of Ingredients 8

230 g ready-made flaky pastry dough (9 ozs)
12 ounces leeks, cleaned, trimmed weight
8 ounces firm goat cheese (rindless)
3 large free-range eggs, beaten
7 fluid ounces creme fraiche or 7 fluid ounces double cream
4 pink shallots, trimmed and finely diced
salt
fresh ground black pepper

Steps:

  • You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.
  • Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • Now prepare the leeks. First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers - this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into ½-inch (1 cm) slices.
  • Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks, shallots and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every drop.
  • Roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, and then prick the base all over with a fork.
  • After that, paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry is not rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.
  • While the pastry case is pre-baking, crumble the goats' cheese with your hands, and then gently combine it with the leeks & shallots in the sieve. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) and a good grinding of freshly milled black pepper.
  • As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots and cheese all over the base. Pour the cream and egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then gently slide the shelf back in and bake the tart for 30-35 minutes, until it's firm in the centre and the surface has turned a lovely golden brown.
  • Next, remove it from the oven and allow it to settle for 10 minutes before serving. These 10 minutes is important, as it will be much easier to cut into portions. The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
  • Next slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve, or simply cut it into portions straight from the tin base.
  • Serve for picnics, light lunch with mixed salad and baked potatoes or as finger food for a buffet.

Nutrition Facts : Calories 517.5, Fat 38.5, SaturatedFat 19.6, Cholesterol 170.5, Sodium 441.4, Carbohydrate 28.6, Fiber 2.3, Sugar 3.4, Protein 15.4

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

CHEVRE, LEEK AND SHALLOT TART



CHEVRE, LEEK AND SHALLOT TART image

Categories     Egg     Brunch

Yield 6

Number Of Ingredients 9

1 Prepared tart crust
12 oz. Leeks in 1/2 inch slices
4 Shallots, diced fine
1/2 Tbl butter
Pinch salt
8 oz. Chevre cheese (firm goat cheese), rind trimmed
3 Lg eggs, beaten
1/2 tsp salt
1/2 tsp Black pepper

Steps:

  • Preheat oven to 375 with rack in center. Lightly butter 7 1/2 inch quiche pan. Melt butter in skillet. Toss leeks and shallots with small amount of salt. Cook on med-low heat 10-15 minutes, until cooked through. To keep tart firm, get out as much liquid as possible. Drain vegetables in a fine-mesh strainer, pressing lighly to get out as much liquid as possible. On a floured surface, roll out pastry dough until very thin. Carefully place dough in prepared quiche pan and press dough against bottom and into grooves. Don't pull or stretch dough. Trim edges to about 1/2 inch over edge of pan. Pinch edges down untilo the edge rises just 1/4 inch above pan. Prick prepared dough all over with a fork. Fill bottom with pastry weights. Bake 20-25 min, until golden brown. Remove from oven and remove weights. Place a baking sheet in oven to preheat while preparing filling. To make filling, crumble goat cheese into small bowl. Stir in drained leeks and shallots. In another bowl, combine eggs, salt to taste, and pepper. Sprinkle leek, shallot, and cheese mixture into bottom of pastry shell. Pour egg mixture over. Carefully place filled tart onto preheated baking sheet. Bake 30 minutes, until middle is firm and tart is golden brown. Let rest 15 minutes or cool completely before slicing.

LEEK & GOAT CHEESE STUFFING



Leek & Goat Cheese Stuffing image

A cross between savory bread pudding and classic stuffing, this dressing is rich with the flavors of leeks and shallots, toasted bread, herbs and celery, all offset by tangy chevre. To feed a crowd, double the recipe and bake in a 13x9-inch baking pan. This recipe can also be made gluten-free by using gluten-free bread.

Provided by Vermont Creamery

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

12 ounces (5 to 6 cups) bread (preferably rustic) , thick crusts removed, torn into 1-inch pieces
2 medium (1 1/2 cups) leeks, sliced 1/2 inch thick
1/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat divided
1 large rib (1/2 cup) celery, diced
1 medium (1/2 cup) shallot, thinly sliced
2 medium cloves garlic, thinly sliced
1/4 teaspoon fine sea salt
1/4 cup dry white or rosé wine
1/4 cup chopped parsley leaves, plus more for garnish
1 tablespoon chopped fresh sage leaves
1/2 tablespoon chopped fresh thyme leaves
Coarse ground pepper, as desired
1 3/4 cups vegetable broth or bouillon dissolved in boiling water, cooled to room temperature
1 large egg
4 to 6 ounces Vermont Creamery Goat Cheese crumbled into large pieces

Steps:

  • Position rack in upper third of oven. Preheat oven to 350°F. Lightly butter 9-inch round baking dish or equivalent.
  • Place bread onto rimmed baking sheet; toast 20-40 minutes or until dry and lightly golden. (Baking time depends on type of bread used. Soft white bread toasts more quickly than heartier breads.)
  • Place leeks into large bowl; cover with cool water. Separate leek slices to rinse off any sandy dirt; let stand 5 minutes, swirling a few times. Any sand should sink to bottom of bowl.
  • Melt 3 tablespoons butter in wide skillet over medium heat. When butter is hot, lift leeks from bowl, shaking off excess water. Add to skillet. Add celery, shallot, garlic and salt. Cook, stirring frequently, 5-10 minutes or until tender. Add wine; continue cooking 2-4 minutes or until evaporated.
  • Place toasted bread pieces in large bowl; add leek mixture, parsley, sage, thyme and pepper. Combine broth and egg; whisk to combine. Pour over bread mixture. Toss well to combine; let stand 5 minutes to absorb a bit of moisture, tossing a few times.
  • Scoop half of bread mixture into prepared baking dish; top with half of crumbled goat cheese. Top with remaining bread mixture, then sprinkle with remaining goat cheese. Dot with remaining 1 tablespoon butter cut into small pieces.
  • Bake 40-50 minutes or until top of stuffing is golden and crisp and center is hot. Sprinkle with additional parsley, if desired. Serve warm.

Nutrition Facts : Calories 0 calories, Fat 0 grams, SaturatedFat 0 grams, Transfat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 0 grams, Fiber 0 grams, Sugar 0 grams, Protein 0 grams

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