Phyllo Leek Tart

Phyllo Leek TartDo you also always struggle finding which dish you will prepare for Christmas dinner? I do, usually I face this dilemma each time I have someone coming over. Continue reading

Finally this yeas I’ll be making a Beef and Ale Casserole and as starter I will be making this Phyllo Leek Tart which I tried out last week. Last weekend, in my fridge I found some phyllo pastry I had to use soon so I decided to make this tart. As much as I’m not a huge puff pastry fan, I love the consistence and lightness of layered phyllo pastry. Other of the main ingredients in this tart are the leeks, which the more I read and learn, are so common in Swiss cuisine (Papet Vaudois, gateau Savièse…). Leeks are an easy local produce to find and it’s a good seasonal produce to take advantage of. I don’t know about you but I love eating leeks with something creamy so to complete the recipe I used crème fraiche, which is a little like for the flammkuchen recipe. The festive season is here and this recipe would work well as a starter as it’s in season and relatively easy to put together.

 

 

 

Phyllo Leek Tart

 

Recipe for 4-6

Prep time:

Cook time: 20 min

 

Ingredients:

300 g leeks

6-7 sheets phyllo pastry (average size of 29cm x 37 cm)

190 g crème fraiche

6 tbsp. butter

2 tbsp. thyme leaves

2 tbsp. roughly chopped hazelnuts

Salt and pepper

 

Recipe:

Heat oven at 210°C.

Cut the leeks into about 7-9 cm long pieces. Lengthwise divide each piece into half being careful to keep the layers into place.

Melt one tbsp. butter in a pan and add the leeks to cook for about 4-5 min per side on a medium fire. Season them with salt, pepper and thyme. Be gentle when turning the leeks as they tend to get undone. Once the leeks are cooked set them aside.

Take one sheet of phyllo pastry and brush it with the melted butter. Top it with another sheet of pastry and repeat the process until all sheets are used.

Make a small crust by folding the edges of the pastry a couple of times. If it doesn’t hold, press it gently down. Brush the crust with a little more butter.

Spread the sour cream on the bottom of the tart and, distribute the leeks on top.

Bake in the oven for 10 min, take the tart out and sprinkle the chopped hazelnuts on top and serve.

 

 

Creamy Leek Pie

Comforting Leek PieLast Saturday we had an evening among friends and guess who cooked?…me. Continue reading

I made some pulled pork, a broccoli salad and meringues with cream as a dessert. I guess this was my first “catering” experience as we brought all the food to Andy’s home and consumed it there. The three of us (Andy my fiancé and me) met at my place, packed everything and placed it in Andy’s car. While my fiancé was moving his car to park it to a better spot, we saw him stop abruptly: he had perforated his tyre. After a little hesitation we decided to change the tyre ourselves. It took us ten minutes to figure it out and twenty minutes to change it but I admit (as someone who doesn’t even have a driver’s licence) I learned something different that day. That night we went to bed at four and since, unlike Ste my fiancé I can’t sleep long in the morning, I decided to get busy in the kitchen and so I prepared this leek pie that we shared once he was released from Morpheus’ arms.

 

Comforting Leek Pie

 

Creamy Leek Pie

 

For a 28-30 cm pie mould

Prep time: 15 min

Cook time: 40-45 min

 

Ingredients:

330 g leeks

1 tbsp. butter

100 g sour cream

80 g ham (I used turkey ham)

130g grated Swiss cheese

1 tbsp. flour

2 dl milk

2 eggs

Nutmeg

1 tbsp. mustard

1 round short crust pastry (32 cm large)

Salt and pepper

 

Recipe:

Heat oven at 220°C.

Cut the leeks into ½ cm thick slices.

Heat the butter in a medium non-stick pan; add the leeks, season with salt and pepper. Cook covered for 10 min on a medium fire until they have softened. Meanwhile cut the ham into cubes and add it to the leeks once they are done. Leave aside to cool a little.

In a bowl mix together the milk with the sour cream, the eggs, the flour and a little nutmeg.

Place the short crust in a baking dish, spread the mustard on the bottom and then pierce the dough more times with a fork.

Distribute the leeks and ham on top and follow with the grated cheese. Pour the milk, cream, and egg, flour mixture on top; make sure the liquid covers all the leeks. Sprinkle a little pepper on top and place the pie on the lower part of the oven for 30-35 min.