Text 40491, 99 rader
Skriven 2010-07-30 16:48:00 av Dave Drum (43272.cooking)
Ärende: Gay Bay Gazette 19
==========================
 * Originally in: HOME COOKI

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Pancetta Tart
 Categories: Pastry, Pork, Vegetables
      Yield: 9 servings
 
           Pate Brisee
      4 lg Leeks (2 lb untrimmed)
    1/2 lb Pancetta; sliced 1/4" thick
           Kosher salt & ground pepper
      1 tb Chopped thyme
           =OR=-
      1 ts Dried thyme
  1 1/2 c  Creme fraiche
      3 tb Flour
 
  Also from Maria Helm Sinskey. Serve this quiche-like tart in small
  wedges - it's very rich. The lined tart shell may be wrapped in
  plastic and refrigerated overnight, or frozen for up to 2 weeks. The
  leeks and pancetta may be prepared up to 2 days in advance. Mix them
  together, wrap well and refrigerate.
  
  Remove the pate brisee from the refrigerator and let it sit for 10
  minutes before rolling. Using as little flour as possible, roll out
  the dough 1/8 inch thick and large enough to fit a 12 x 1-inch tart
  pan. Turn the tart pan over on top of the dough and use the edge as a
  measure to cut out a circle 2 inches larger than the pan all the way
  around. Lift the dough and place it in the pan. Press it firmly into
  the corners and trim the edges. If there are any tears in the dough,
  patch them with the trimmed-off scraps. Refrigerate until firm, about
  40 minutes.
  
  Preheat the oven to 400 degrees.
  
  Remove the pan from the refrigerator. Prick the dough well with a
  fork, and line with a square of aluminum foil that has been cut
  larger than the diameter of the pan. Press it into the corners well.
  Fill with dried beans or pie weights.
  
  Bake for 25 minutes. Remove the beans and carefully peel off the foil.
  Place the tart shell on a baking sheet to cool. Set aside at room
  temperature until ready to fill.
  
  Cut the dark green tops off the leeks at the point where they become
  pale green. Cut the leeks in half lengthwise. Do not cut off the root;
  this will hold the layers together while you wash the leeks. Rinse the
  leeks well under cold running water to remove any dirt. Separate the
  layers to get out the dirt. Drain well. Place each leek cut-side down
  on a cutting board. Starting at the side opposite the root, cut the
  leek crosswise into 1/4-inch slices. When you get to the root end,
  cut it off and discard. You should have about 8 cups of sliced leeks.
  
  Unroll the pancetta and slice it into 1/4-inch strips.
  
  Heat a large skillet over medium heat. Add the pancetta and cook,
  stirring occasionally, until it is golden and chewy crisp. Remove the
  pancetta with a slotted spoon and drain on a paper towel. Pour off all
  but about 1 tablespoon of the fat from the pan. Add the leeks to the
  pan and saute over medium-high heat until wilted and bright green,
  about 5 minutes. Season with salt and pepper and add the thyme.
  Reduce the heat to medium or medium-low and continue to cook for 1
  minute. Remove from heat, season with salt and pepper, then spread
  the leeks out on a baking sheet to cool.
  
  Preheat the oven to 400 degrees.
  
  Lightly whisk together the creme fraiche and flour in a large bowl.
  Season with salt and pepper. Add the leek-pancetta mixture and stir to
  combine. Spread the mixture evenly in the crust.
  
  Bake on the bottom rack of the oven until the filling has set and the
  top and crust are golden, about 40 to 50 minutes.
  
  Serve warm, cut into wedges.
  
  Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 31 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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