Leek And Onion Tartlets Recipes

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LEEK AND ONION TARTLETS



Leek and Onion Tartlets image

Make and share this Leek and Onion Tartlets recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 30 tartlets

Number Of Ingredients 9

1 tablespoon unsalted butter
1/2 cup finely chopped well-cleaned leek (white and light green pars only)
1/2 cup finely chopped onion
1 large egg, beaten
1/2 cup light cream
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
30 prebaked frozen miniature phyllo cups (two 15-ounce packages, not thawed)

Steps:

  • Place a rack in the middle of the oven; preheat oven to 350°.
  • In a large skillet over med-low heat, melt the butter.
  • Add the leeks and onion and stir constantly.
  • Cook until soft, 8-10 minutes.
  • Remove from the heat and set aside to cool.
  • In a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together.
  • Stir the cooled onion mixture into the egg mixture.
  • Divide among the tartlet shells.
  • Place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes.
  • Serve the tartlets warm or at room temperature.
  • **May add crab--1/4 cup picked over lump crabmeat, coarsely chopped; add a scant 1/4 teaspoon crabmeat to each phyllo shell before you spoon in the custard mixture; bake as directed; top with creme fraiche and a touch of caviar, if you like.

Nutrition Facts : Calories 15.6, Fat 1.3, SaturatedFat 0.8, Cholesterol 9.9, Sodium 19, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.4

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.

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

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.

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