Make sure to let this come to room temp or just under.mine was too cold straight out of the cooler! Made a caper vinaigrette for some greens to serve. I made my own crust, just because.Otherwise followed recipe. Served this with a green salad as a first course last night at a dinner party - everyone raved! guests took slices home to eat for breakfast the next day (my husband had it for breakfast too.) the only change I made was making my own crust - I think it probably worked better for the dish than puff pastry. I'll leave out the whipping cream next time, it just adds calories & I'm sure it wouldn't be missed. I made it last weekend for a crowd & it was a hit. Best to make ahead let flavours meld a bit before serving. Very rich and creamy, made a second time without the Boursin cheese and it was just as good. Guests loved this for a spring baby shower. It was a little stronger, but the guests didn't seem to mind. I've made this twice for a buffet, and both times it was GONE! Although the recipe puff pastry quantity calls for the specific size that Pepperidge Farms sells as puff pastry, it is worth finding the real thing made with butter (Dufour, for example) since PF uses hydrogenated vegetable fats (these don't belong in puff pastry!) I couldn't find boursin or rondele, so I substituted herbed goat cheese the second time. I have made in a rectangle shaped tart pan as well, and cut into smaller squares, to serve as appetizer. Love this, have made several times, always a hit. Nobody ate more than half of their portion. It also freezes and reheats beautifully.įirst bite was OK but the salmon became overwhelming very quickly. of smoked salmon, but otherwise don't change a thing. I have made it many times since it first appeared in March 2002 - for brunch, first course or casual dinner - and it's terrific every time. While I normally would reserve the phrase "a dish beyond compare" for something with lobster or filet, this tart deserves four forks. I much preferred the plainer leek and swiss chard tart here. This tart is very rich and I think the goat cheese is very overpowering for the delicate flavors of both the salmon and the herbed cheese. I most of the ingredients on hand and was looking for something to make with my farmers' market leeks. Unfortunately, it did not live up to expectations and wasn't worth all the effort. It may not have been as indulgent but it was yummy, the whole family loved it and we can afford to make it regularly :)įrom all the raves, I was so excited about this tart. We made the recipe a little more family friendly and affordable by using fetta cheese instead of goat cheese and canned pink salmon in place of smoked salmon. Step 5īake tart until filling is set, about 30 minutes. Spread half of filling over bottom of crust. Stir in eggs 1 at a time, blending well after each addition. Season mixture to taste with salt and pepper. Stir in leek mixture, then lemon juice and thyme. Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Add sliced leeks and sauté until soft, about 5 minutes. Heat olive oil in heavy large skillet over medium heat. Bake crust until golden, about 5 minutes longer. Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge. Roll out puff pastry on lightly floured surface to 12-inch square.
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