Traditional recipes

Leek tart and 3 kinds of cheese

Leek tart and 3 kinds of cheese

Prepare the top by mixing all the ingredients.

Then cook the diced kaizer. Add the leek cut into ½, only the hard part, without the green leaves and harden until soft. Remove from the heat and let cool. Meanwhile, mix the 3 kinds of grated cheese with the 2 eggs. Spread the dough in the tray and put the leeks and kaizer. Over these we pour the mixture of cheese and egg. Bake at 200 ° C until the cheese turns golden. Good appetite!

Preparation Cheese Polenta Chips:

I used a cheese made by myself that I rolled in coarse salt and greens (this is what happens this summer) and I patiently matured it in the cold. You can use any drier cheese (even a telemea that has dried a bit).

1. Put water to boil in a saucepan and when it boils add the corn in the rain, stirring constantly. Reduce the heat to low and cook the polenta for 10 minutes, until it thickens well.

2. Add 100 grams of grated cheese, chopped greens, 50 grams of butter and salt and pepper to taste (I did not add salt from the beginning because the cheese is salty).

3. Mix well and pour level the composition in a tray well greased with oil (the tray should be about 22 x 28 cm., Not too big, the layer of polenta should be about 2 cm.).

4. After the composition has cooled well, cut it into equal strips, which are greased with oil and placed on a tray covered with baking paper.

5. Place in the preheated oven at 220 degrees until nicely browned.

While the chips are in the oven, prepare the cheese sauce.

1. In a saucepan melt 25 grams of butter, add flour and mix until well incorporated, without browning.

2. Pour the beer (or milk) while stirring vigorously.

3. Boil the sauce for 5-6 minutes on low heat, stirring constantly.

4. Add the grated cheese, salt and pepper to taste.

The chips are served with the sauce and if a berica is found, I don't think it will be upset.

How to make a leek pie and cheese with thin sheets from the market?

I melted 75 g of butter and mixed it with 2 good tablespoons of sunflower oil. This will be the mix of fats with which I will grease the pie sheets when I layer them. Important: grease the sheets one by one as they are removed from the package and spread out in the tray! DO NOT remove 3-4 sheets from the package and throw them uncut between them in the pie tray!! The fat between them prevents them from sticking during baking and prevents the formation of areas with rubberized (boiled) dough. So we are not making fun of the classic technique of assembling a pie with thin sheets!

I preheated the oven to 170 C with ventilation (heat up + down) and the average stage for gas.

I prepared my stack of pie sheets, grease and brush.

We chose a suitable tray (mine is about 30 x 20 cm) which we greased with a little fat from the one prepared above & # 8211 we use a brush (we do not drip with a spoon) and we make sure that we have greased well both the bottom and the walls of the tray. I counted the sheets in the package: there were 14 pieces. I decided to divide them like this: 5, 4, 5. That is, 3 rows of leaves and 2 rows of leek filling with cheese and cream.

I put the first slice of 5 sheets in the tray (I also went on the walls with them) greasing them well with fat on the first 4. The 5th one no longer needs to be greased because the filling comes over it! I put 1/2 of the filling and leveled it nicely. I continued with the next 4 sheets & # 8211 greased the first 3 and the 4th not because over it comes the second part of the filling.

I ended with the last 5 sheets remaining, greasing them all, including the last one above. Before placing the last sheet, I folded the edges under it.

Ingredients Tart With Figs And Two Kinds Of Cheese:

  • 300 grams of flour
  • 110 grams of cold butter
  • 150 grams of goat cheese
  • 2 yolks
  • salt and pepper
  • in addition, flour for sprinkling the worktop
  • 150 grams of crushed goat cheese
  • 150 grams of gorgonzola
  • 8-9 fresh figs
  • 1-2 teaspoons of balsamic vinegar cream
  • 1 tablespoon walnut kernels
  • optional: radish germs or fresh mint

Preparing Tart With Figs And Two Kinds Of Cheese:

1. I will not insist too much on the preparation of the dough, I also made it for the asparagus tart recipe. The principle is the same: flour, diced butter or flakes (must be very cold) and crushed cheese, along with salt and pepper to taste (keep in mind that the cheese is already salty), mix until it gets a sandy appearance. Add the two beaten egg yolks with 2 tablespoons of cold water and knead quickly. If necessary, add 1 tablespoon of cold water, just enough to gather the dough together, then wrap the dough in cling film and refrigerate for 1 hour. (for details on how to prepare the dough, see the Asparagus Tart recipe).

2. After the rest period of 1 hour has passed, sprinkle the work surface with flour and spread the dough with the rolling pin in a 6-7 mm thick sheet. The tart can be baked in a tart form, which is good to grease with butter before transferring the dough to it, or you can imitate me, I cut a circle out of the dough, I transferred it to the tray covered with parchment paper. baked and from the remaining dough I cut 1 cm strands. width from which I created an elevated edge. I glued the edges, slightly moistening the dough. Punch the dough with a fork and refrigerate.

3. Turn on the oven and set it at 190 degrees Celsius.

4. Wash the figs, remove the stalks with a knife and then cut them into quarters, without detaching them completely.

5. Weigh the two types of cheese, homogenize with a fork and distribute in an even layer over the cold dough.

6. Place the figs cut upwards over the cheese, pressing lightly, and sprinkle with balsamic vinegar. Place the tart in the preheated oven at 190 degrees Celsius for 25 minutes, until the crust begins to turn a pleasant gold.

7. While the tart is in the oven, lightly fry the walnut kernels in a dry pan. When the tart is baked, sprinkle with walnut kernels and, if desired, with radish sprouts or chopped mint leaves, yes, if I think about it, I think some arugula would work. :)

The tart is served warm, it is a delicious appetizer, with a very pleasant taste, given by the contrast between the salty and spicy cheese, the sweet figs and the sweet-sour touch brought by the balsamic vinegar. Take advantage of the fig season and have a good appetite!

Tart with greens and cheese

For the filling of this tart you can use any type of cheese, but we recommend sheep cheese, which has a special flavor.

Ingredients and quantities:

400 g of dough
20 g flour for spreading the dough
1 leek thread
500 g spinach
1 large bunch of parsley
6 mint threads
a bunch of green onions
3 cloves of garlic
50 g of butter + another 20 g to grease the molds or tray
250 g of fresh cheese
3 eggs
100 ml sour cream

Method of preparation:

1. Spread the dough on a work surface on which you sprinkled flour, prick it with a fork and arrange it in 6 small tart shapes, greased with butter, or in a large tray.

2. Clean the leek, wash it carefully and cut it into thin slices. Choose and wash the spinach, then break its tails. Drain it and cut into strips. Arrange the mint and parsley leaves together with the onion. Peel a squash, grate it and squeeze the juice.

3. Melt the butter over low heat in a pan. When it froths, add the leeks and garlic. Let everything harden easily, without browning. Then add the spinach. When they start to fall, put the rest of the greens in the pan, turn the heat higher so that all the water on the leaves evaporates. Set everything aside and leave to cool.

4. Preheat the oven to 210 degrees Celsius. Put cheese, eggs and sour cream in the bowl of the food processor or in the bowl of the mixer. Mix until you get a homogeneous composition. Pour it into a salad bowl, add the contents of the pan after it has cooled, add salt, pepper and then mix.

5. Put the composition over the tarts, then put them in the oven for about 25 minutes. Remove the tarts from the oven and then from the molds and serve hot or warm.

Method of preparation

Portion the rabbit meat into suitable pieces.

Sprinkle it on the flame if necessary, wash it well and wipe it with some napkins.

Sprinkle it on both sides with salt, pepper, paprika and hot pepper.

Wash the leeks, cut them in half lengthwise, then wash them.

Peel a squash, grate it and slice the donut.

Grease a pan with oil and heat it.

Put the pieces of meat, brown them on both sides over a good heat, together with the thyme sprigs.

Take them out on a plate when they are ready.

In the same pan, sauté the leek with the carrot, the donut, for 2-3 minutes, then add about half of the tomato juice and a cup of water.

Let it boil for 2-3 minutes and pull the pan aside.

In a pan pour the mixture from the pan with the leeks.

Place the pieces of meat with the thyme sprigs, then from place to place, place the olives.

Peeled garlic cut into larger pieces, sprinkle over meat.

With the rest of the tomato juice, grease the rabbit pieces.

Cover the pan with foil, put it in the hot oven, at 190-200 degrees, for an hour and 20 minutes.

After this time, you discover it, try the meat with a fork to make sure it is penetrated.

Leave it in the oven for another 20-30 minutes, but uncovered, so that it browns slightly.

When it is ready, take it out of the oven and let it cool for 5-10 minutes.

Serve with various salads, pickles or hot pepper jam. I also sprinkled a few strands of microplants.

Tart & # 8211 Pie with caramelized leeks and sheep cheese and bacon

I am really fascinated by these salty tarts made from this dough, that I could eat them at any time. They are easy to make and you can combine them according to your own imagination. Sweet or salty is the snack or, as the case may be, the dessert suitable for any time of the day.
The other day I made galette with figs and almond flakes from this dough and there will be more soon!

Ingredients Tart & # 8211 Caramelized Leek Pie and Sheep and Bacon Cheese:

  • 1 serving of frisse dough, recipe here
  • 1 large leek thread or 2 smaller ones
  • 50 g butter
  • 1 kg of sheep's milk cheese
  • 3 eggs
  • 150 g cream
  • 150 g bacon
  • 1 tablespoon oil
  • Salt, pepper to taste

Preparation Tart & # 8211 Pie with caramelized leeks and sheep cheese and bacon:

Preheat the oven to 180 degrees.

We clean the leeks and wash them. Cut the leek into 5-6 millimeter slices and put it to harden in butter over low heat for 3-4 minutes, then turn it on the other side for another 3-4 minutes and put a lid to soften.

Cut the bacon into small cubes.
Put the cheese on a large grater and mix it with the cream and eggs.

Spread the dough on a work surface with a diameter of 34-35 cm. Roll on a rolling pin and put in a 28 cm tray, arrange the edges nicely, giving the shape of a tart.

Fill the inside of the dough with the cheese composition, put the leek slices in a circle, sprinkle the diced bacon on top.

Bake for 50-55 minutes, then leave to temper in the pan for 30 minutes. Transfer to a plate being careful not to break it.

I would say a peasant tart, with a special look. Simple, fast and tasty.

Good job and good appetite!

Tatin Cake Ingredient:

  • 3 small apples
  • 4-5 tablespoons of sugar
  • 1 tablespoon butter (30 grams)
  • 300-400 grams of puff pastry dough

Tatin tart preparation:

I used the puff pastry left over from vol au vent when I made it, I pointed out that homemade puff pastry (click on the link for the recipe) it is a precious commodity and any remaining piece will freeze. In the end, the tart and the dough to buy will be almost as good.

1. I took the dough out of the freezer the night before and left it at refrigerator temperature to thaw.

2. I turned on the oven and set it to 190 degrees Celsius. I cleaned and sliced ​​the apples. I put the sugar, directly in the shape of a tart, to caramelize:

2. When all the sugar has liquefied (without burning) I added the butter and mixed it to incorporate in the caramel and I set the shape aside from the fire:

3. Place the apple slices over the hot caramel:

4. I spread the dough to a thickness of 2-3 mm:

Other delicious apple recipes:

Apple cake explained step by step

Spirals with apples and raisins

5. I placed the sheet of dough on top of the tart form and cut with a knife what was larger than its size. I pressed the edges very lightly over the apples:

6. I shaped it in the oven which was already well heated 190 degrees Celsius. In about 25-30 minutes it is ready (when it is nicely browned):

7. Remove from the oven and cover the form in which it was baked with the plate on which the tart will be served. Grip firmly, with both hands, both the shape of the tart and the plate (with special kitchen gloves, so as not to burn.) And with a short movement, turn everything upside down so that the shape rests on top. plateau:

Allow as much of the delicious syrup formed during baking to drain over the tart. Serve warm or even completely chilled, plain or with vanilla sauce (or vanilla ice cream). It's a simple, quick but absolutely delicious dessert:

Ricotta and broccoli tart

I did it some time ago tart with ricotta and broccoli, improvised in the style of "what's left to use in the fridge so we don't waste food" :) And just to apply this strategy as often as possible, I often find in the fridge a puff pastry bought. It is very practical and convenient and from it you can make different nice things, pies, tarts, etc., in which to use many of the leftovers from the previous day.

Hence the idea of ​​this simple and easy to make recipe, by tart with ricotta and broccoli. I had some broccoli already boiled, left over from the previous day and a box of ricotta from which I had planned to make something else (sweet, obviously :)) but in the end I managed to control the craving for sweet and gave it another practical use. fed three people at dinner.

If you don't have ricotta but you want to try the tart recipe with ricotta and broccoli, you can use a different cheese without any problem. Also if you have for example cauliflower instead of broccoli, you can try today's recipe for tart with ricotta and broccoli, which obviously will not be called the same, but what matters is that you just do not need a specific name to prepare a quick and tasty dinner.

Ideally, you should make puff pastry at home, but it is an operation that takes a long time and in this case we are not talking about a quick recipe, which is addressed to those who do not have 24 hours a day. Just be careful to read the label on the puff pastry because they are doughs made with hydrogenated fats (margarine) and then we are not talking about a fast and healthy food at the same time.

Tart with Gruyere cheese and leeks

1. Preheat the oven to 200C. Spread the dough on a lightly sprinkled surface with flour until it reaches the thickness of a coin, then transfer to a tray lined with baking paper. Allow to cool for 10 minutes.

2. Add baking paper over the dough, then fill with beans or rice and bake for 15 minutes.

3. Remove the baking paper and beans / rice, then bake for another 10 minutes or until golden. Remove and set aside. Preheat the oven to 180C.

4. In a pan, heat the butter and oil, then add the onion and leek. Cook over low heat for 10 minutes or until soft. Allow to cool.

5. Meanwhile, in a bowl, mix eggs with sour cream, mustard and gruyere. Season well, then add chilled onions and leeks and mix well. Pour the mixture into the pan, then add the gruyere slices. Bake for 25-30 minutes. Remove from the oven, cut and serve.

For the countertop:
300 g flour,
100 g butter or margarine,
1 glass apart,
For the filling:
2 tablespoons mustard,
2 cans of tuna (130 g each),
4 leek pieces (white side only),
150 g grated cheese or cheese,
1 or,
200 g very thick cream,
salt pepper,

Prepare the countertop:

Melt the butter at room temperature, mix with flour, water and salt. Knead well until a thick dough is formed. Let cool for 2 hours.

Meanwhile, the filling is being prepared:

The leek is cut into rounds and boiled in salted water for 10 minutes. Remove and drain.

Remove the dough and spread it on a plate, with a thickness of 4-5 mm. Place in a round shape greased with butter or baking paper.

Grease the dough with mustard, add the drained tuna, a little salt and pepper, then add the well drained leeks and salt and pepper, then add the grated cheese.

Video: Überbackener Lauch in Käsesauce (January 2022).