Leek And Goat Cheese Brulee Recipes

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BELGIAN LEEK TART WITH AGED GOAT CHEESE (FLAMICHE AUX POIREAUX)

Provided by Molly Wizenberg

Categories     Milk/Cream     Bake     Vegetarian     Mother's Day     Lunch     Goat Cheese     Leek     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14



Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux) image

Steps:

  • Crust:
  • Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
  • Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
  • Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
  • Filling:
  • Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

Crust:
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter
Filling:
1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit

GOAT-CHEESE LEEK TART

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



Goat-Cheese Leek Tart image

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.

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)

LEEK AND GOAT CHEESE BRULEE

Make and share this Leek and Goat Cheese Brulee recipe from Food.com.

Provided by Fluffy

Categories     Cheese

Time 25m

Yield 2 cups

Number Of Ingredients 9



Leek and Goat Cheese Brulee image

Steps:

  • In skillet heat oil over med heat.
  • Fry leeks garlic pepper salt and cayenne pepper, stirring often, until softened and golden; about 6 minute.
  • Add 1/4 cup water to pan.
  • Scrape into a bowl and let cool.
  • Add goat cheese and herbs to bowl.
  • Mash with fork till smooth.
  • Scrape into a 2 cup ramekin or oven proof dish.
  • Cover with plastic wrap and refrigerate until cold, about 4 hours.
  • Make ahead; Refrigerate for up to one day.
  • Let stand for 30 min before broiling.
  • Sprinkle evenly with sugar.
  • Broil about 6 inches from heat, until sugar is bubbly and light golden, about 3 minute.

Nutrition Facts : Calories 471.9, Fat 34.5, SaturatedFat 19.9, Cholesterol 59.8, Sodium 574.7, Carbohydrate 16, Fiber 1.8, Sugar 5.2, Protein 25.7

1 tablespoon extra virgin olive oil
2 leeks, white and light green parts only, chopped
3 garlic cloves, minced
1/4 teaspoon pepper
1 pinch salt
1 pinch cayenne pepper
2 (130 g) packages soft fresh goat cheese
2 teaspoons finely chopped fresh herbs (such as rosemary thyme or sage)
1/4 teaspoon sugar

GOAT CHEESE AND LEEK QUICHE

Best brunch quiche ever. Serve with fresh green salad.

Provided by Allyson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 6

Number Of Ingredients 10



Goat Cheese and Leek Quiche image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
  • Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
  • Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
  • Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
  • Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g

1 (9 inch) frozen single pie crust, thawed
3 leeks - white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7



Sauteed Leeks with Prosciutto and Goat Cheese over Capellini image

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.

12 ounces capellini pasta
2 teaspoons olive oil
1/2 cup diced prosciutto
4 leeks, rinsed and chopped
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup crumbled goat cheese

LEEK & GOAT'S CHEESE TARTLETS

An easily assembled recipe for a smart vegetarian main course

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 6



Leek & goat's cheese tartlets image

Steps:

  • Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
  • Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium

4 leeks , trimmed, halved and finely sliced
large knob of butter
2 tbsp thyme leaves and 4 nice sprigs
375g block puff pastry
4 slices goat's cheese (with a rind)
truffle oil or walnut oil (optional)

GORGONZOLA AND LEEK CRèME BRûLéE

Provided by Lou Seibert Pappas

Categories     Cheese     Dairy     Egg     Appetizer     Bake     Sauté     Backyard BBQ     Leek     Spring     Summer     Anniversary     Party     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11



Gorgonzola and Leek Crème Brûlée image

Steps:

  • Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
  • In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
  • Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
  • Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.

1 tablespoon extra-virgin olive oil
2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 large egg yolks
1 cup heavy (whipping) cream
1 cup half-and-half
5 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
3 tablespoons minced Italian parsley
Salt and freshly ground black pepper to taste
24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping

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