Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, leek & brie tart. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.
Leek & Brie Tart is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Leek & Brie Tart is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have leek & brie tart using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Leek & Brie Tart:
- Make ready 2 medium leeks, thinly sliced
- Get 1 (200 g) brie wedge
- Prepare 1 block shortcrust pastry
- Prepare 150 ml milk
- Prepare 150 ml double cream
- Make ready 2 egg yolks
- Get 50 g unsalted butter
- Take salt & pepper
The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. Refrigerate leeks up to one week, loosely wrapped in plastic.
Instructions to make Leek & Brie Tart:
- Pre-heat the oven-180Fan/200C/Gas6 Take the wedge of brie & cut 2 long slices from either side, then chop the rest into cubes. Set aside Make the pastry case. Roll out the pastry to about the thickness of £1 coin. Use the pastry to line a 20cm loose bottomed tart or cake tin. Line with foil or baking paper then fill with baking beans or dried beans or/rice. Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking. Remove the pastry case from the fridge, place the tin
- Meanwhile melt the butter in a large frying pan over medium heat, add the leeks & cook until soft but not browned. Place the cooked leeks onto some kitchen paper. Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside.
- Remove the pastry case from the oven. Take out the beans & return to the oven for a further 5 minutes. Remove the case from the oven & allow to cool for a few minutes. Arrange the leeks evenly in the bottom of the pastry case then place the cubes of brie on top. Carefully pour over the the cream & egg mixture. Put the long strips of brie that you set aside on top to make a cross. Bake for 25-30 minutes until the filling is set. Serve warm or cold.
Wait to trim the tops and roots until just before using. Leek is a market town and civil parish in the county of Staffordshire, England, on the River Churnet. It is the administrative centre for the Staffordshire Moorlands District Council. Cut each leek into quarters lengthwise, but avoid cutting all the way through the white end. Rinse the leeks well, being sure to fan out the leaves that tend to trap a lot of dirt and debris.
So that’s going to wrap this up for this special food leek & brie tart recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
