Lots Of Leeks Tart Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10 each: Leeks, (white bulk and
2 tbsp: Unsalted butter,
-1/2: -inch green), well
1/3 cup: Chicken stock or canned,
Rinsed and patted dry,
-broth,
1/3 lbs: Frozen puff pastry, thawed
1/8 tsp: Freshly ground black pepper,
1 each: Egg yolk,
1 tsp: Chopped fresh Italian,
1 tsp: Water,
-parsley,
Directions:
1. Preheat the oven to 400F. 2. Dice 9 of the leeks, reserving the
tenth. Set them all aside. 3. Roll the pastry out on a lightly
floured surface so that it will fit an 8-inch tart pan. Transfer the
pastry to the tart pan, and prick the bottom all over with the tines
of a fork. 4. Stir the egg yolk and water together, and using a
pastry brush, brush this egg wash all over the pastry. 5. Bake the
pastry for 7 minutes. Set it aside to cool. Leave the oven on. 6.
Melt the butter in a large skillet, and saute the diced leeks over
medium heat until wilted, about 5 minutes. Add the stock and simmer
until all the liquid has evaporated, 5 minutes. 7. Fill the cooled
crust with the leek mixture. Slice the remaining leek into
1/4-inch-thick rounds, and decorate the top of the tar with them,
forming circles or a spiral. Sprinkle with the pepper and parsley,
and bake until pale golden, 20 minutes. Serve hot or at room
temperature.
4 portions.
Source: The New Basics Cookbook
Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95
Source from luhu.jp
tenth. Set them all aside. 3. Roll the pastry out on a lightly
floured surface so that it will fit an 8-inch tart pan. Transfer the
pastry to the tart pan, and prick the bottom all over with the tines
of a fork. 4. Stir the egg yolk and water together, and using a
pastry brush, brush this egg wash all over the pastry. 5. Bake the
pastry for 7 minutes. Set it aside to cool. Leave the oven on. 6.
Melt the butter in a large skillet, and saute the diced leeks over
medium heat until wilted, about 5 minutes. Add the stock and simmer
until all the liquid has evaporated, 5 minutes. 7. Fill the cooled
crust with the leek mixture. Slice the remaining leek into
1/4-inch-thick rounds, and decorate the top of the tar with them,
forming circles or a spiral. Sprinkle with the pepper and parsley,
and bake until pale golden, 20 minutes. Serve hot or at room
temperature.
4 portions.
Source: The New Basics Cookbook
Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95
Source from luhu.jp