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Cynthia Wenslow


Pizza Princess




Mon Mar 27, 2006 10:32 pm


The Third Coast

RCP: IOTM... Leek & Chanterelle Tart

by Cynthia Wenslow » Thu Oct 12, 2006 9:23 pm

This comes from the October 2006 issue of Sunset Magazine. It's on my weekend cooking list. I'll report back.

Leek and Chanterelle Tart

The simple salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar. Prep and Cook Time: 1 1/2 hours. Notes: You can substitute button or cremini mushrooms for the chanterelles.

For the crust:
1 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 tablespoons butter, chilled and cut into small pieces

For the filling:
3 tablespoons butter
3 leeks, white and very light green parts halved, cleaned, and thinly sliced
1/2 teaspoon salt
1 pound chanterelles, cut into about 1-in. pieces
2 teaspoons fresh thyme leaves
3 tablespoons heavy whipping cream
1/4 teaspoon freshly ground black pepper
1 cup grated gruyère cheese

1. Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tbsp. ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.

2. Preheat oven to 375°. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90° between each roll, into a 12-in. circle.

3. Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.

4. Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.

5. Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.

6. Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

Note: Nutritional analysis is per serving.

Yield: Makes 6 to 8 servings

CALORIES 310(64% from fat); FAT 22g (sat 13g); PROTEIN 8.1g; CHOLESTEROL 62mg; SODIUM 497mg; FIBER 1.8g; CARBOHYDRATE 22g
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Ultra geek




Sun Apr 16, 2006 1:59 am

Re: RCP: IOTM... Leek & Chanterelle Tart

by tsunami » Fri Oct 13, 2006 5:57 am

this sounds great !

thanks for sharring.

i made some thought's over the recepie and would give a try the second time you make it (to see if it is an improve or not).
do sir the canterelles dry (no butter no fat) in a teflonpan, when all the jus did dry out (there will be less) add the leeks and follow the normal recepie.
Tsunami alias Albino
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FLDG Dishwasher




Tue Mar 21, 2006 3:45 pm


The Pacific Northest Westest

Re: RCP: IOTM... Leek & Chanterelle Tart

by Jenise » Sun Oct 15, 2006 3:50 pm

Albino and Cynthia, sounds delicious. It's nice to see a tart made in a non-custard style, so many are almost more a quiche. Can't wait to hear about it, Cynthia.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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