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Recipe: Leek & Goat Cheese Tart With Cabernet Onions |

Recipe: Leek & Goat Cheese Tart With Cabernet Onions

Leek  Goat Cheese Tart With Cabernet Onions. Photo: John Lee / Special To The Chronicle / online_yes


Leek Goat Cheese Tart With Cabernet Onions


Makes two 11½-by-8-inch rectangular tarts

6 tablespoons unsalted butter, divided

4 large leeks, white and pale green portion, diced (about 5 cups)

Kosher salt and freshly ground black pepper to taste

4 medium yellow onions, peeled and cut into ½-inch thick rings

3 cups Cabernet Sauvignon

Melted butter or pan spray for greasing the tart pan

All-purpose flour as needed

Related

2 sheets puff pastry dough, defrosted according to package instructions

1 cup whole milk

1 cup heavy whipping cream

4 large eggs

2 large egg yolks

1 cup crumbled herb goat cheese

Fresh thyme to garnish

Instructions: Heat 2 tablespoons of butter in a large saute pan over medium-high heat. When the butter begins to foam, add the leeks and cook until soft and translucent, about 5 minutes. Season with salt and pepper. Transfer to a bowl and let cool.

In another large skillet, melt the remaining 4 tablespoons of butter over low heat. When the butter begins to foam, add the rings of onion, being careful to keep their ring shape. Cook until slightly caramelized on one side, about 25 minutes, then flip and cook for another 20 to 25 minutes. Season with salt and pepper, then add the Cabernet. Increase the heat to medium and continue cooking until the onions are soft and the Cabernet has reduced and is slightly syrupy, about 20 to 25 minutes. (If your skillet isn’t large enough to hold all the onion rings, divide the butter, onions and wine between two large skillets.) Remove from the heat and let cool.

Preheat oven to 400 degrees. Line a baking sheet with parchment. Grease the bottom and sides of two shallow 11½-by-8-inch rectangular tart pans with removable bottoms.

On a lightly floured surface, roll out each puff pastry sheet into 12½-by-9-inch rectangles about 1/8 to ¼-inch thick. Transfer to the prepared tart pans. Press the puff pastry into the bottom and sides of the pans and fold the edges under to make it even with the rim. Use a fork to pierce the puff pastry so it doesn’t bubble when baking.

Let chill in the refrigerator for 15 minutes, then place some parchment on top of the puff pastry and add dried beans, rice or pie weights. Place the tart pans on the prepared baking sheet and bake for 15 minutes. Remove the parchment and weights, then bake until lightly golden, about another 5 or 6 minutes.

Reduce the oven to 375 degrees.

While the tart shells are baking, whisk together the milk, whipping cream, eggs and egg yolks in a large mixing bowl. Stir in the cooled leeks and goat cheese. Season with salt and pepper.

Divide the goat cheese mixture between the par-baked tart shells. Arrange the onion rounds (or scatter them liberally in a more free-form fashion, if desired) on top, then bake until the custard is slightly puffed and a knife inserted into the middle comes out clean, about 30 minutes. Transfer the tarts to a cooling rack and let sit for at least 20 minutes before serving.

Separate the crust from the sides of the pan, then remove the base and transfer to serving plates. Garnish with fresh thyme and serve warm or at room temperature.

Category: Skillets  Tags: ,  Comments off
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