Goat Cheese Leek And Mushroom Tart Add To Your Recipe Boxprint

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LEEK, MUSHROOM AND GOAT CHEESE TART



Leek, Mushroom and Goat Cheese Tart image

This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. It makes an impressive (and easy) party appetizer or weeknight dinner for two.

Provided by Celia Barbour

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 8

1 small bulb fennel
2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
16 medium cremini or white mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
1 14-ounce package puff pastry (like Dufour), defrosted according to package directions
3 eggs
8 ounces goat cheese

Steps:

  • Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
  • Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS



Leek, mushroom & goat's cheese strudels image

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7

500g leeks , thinly sliced
150ml low-sodium vegetable stock
175g chestnut mushroom , sliced
4 large sheets filo pastry
1 tbsp olive oil
85g soft-rinded goat's cheese or vegetarian alternative
1 tsp poppy seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
  • For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
  • Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART



Leek, goat's cheese, walnut & lemon tart image

A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil , plus extra for drizzling
25g butter
2 medium leeks , sliced
2 tbsp chopped thyme leaf
zest 2 lemons and juice 1 lemon
375g pack ready-rolled puff pastry
200g soft spreadable goat's cheese
50g walnut piece
little chopped parsley , to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
  • Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
  • Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

WELSH GOAT'S CHEESE & LEEK TART



Welsh goat's cheese & leek tart image

Not just for St David's day, make this tasty tart for two for any special occasion

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
2 large leeks , sliced
2 rashers back bacon , chopped
1 x 210g sheet ready-rolled puff pastry
1 tbsp crème fraîche
1 tbsp Dijon or wholegrain mustard
2 slices firm Welsh goat's cheese , from a 100g log (we used Pant-Ysgawn Farm organic goat's cheese)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
  • Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
  • Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.

Nutrition Facts : Calories 647 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 18 grams protein

GOAT-CHEESE LEEK TART



Goat-Cheese Leek Tart image

This tart showcases the thyme flavoring of the goat cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 9

1 bunch leeks, white and pale green parts only, thinly sliced into half-moons and washed well (about 2 cups)
1 tablespoon olive oil
Coarse salt and ground pepper
6 ounces soft goat cheese, room temperature
2 ounces cream cheese, room temperature
2 tablespoons milk
3 large egg yolks
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1 store-bought refrigerated pie crust (for a 9-inch pie)

Steps:

  • Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.
  • In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.
  • Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
  • Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.

MUSHROOM AND GOAT CHEESE TART



Mushroom and Goat Cheese Tart image

Categories     Mushroom     Appetizer     Bake     Goat Cheese     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
  • Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

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