Pumpkin-Leek Tart

Pumpkin-Leek Tart

This tart is finished off perfectly with a dollop of mushroom salad.

Tart Dough:

2 2/3 cup flour

1 tsp. salt

1/2 cup cold butter

1/2 cup shortening

12 tablespoons ice water

 

Filling:

2 tablespoons butter

3 leeks, white parts only, cut crosswise into 1/4 inch slices

3 cloves garlic, minced

1/3 cup dry white wine

2 cup pumpkin puree

1 cup half and half

3 eggs

2 tsp. fresh thyme, chopped

2 tsp. fresh marjoram, chopped

salt and pepper, to taste

2 cups Gouda, grated

1 lb. diced bacon and cooked crispy

 

Crust:

Preheat the oven to 400 degrees.

In a bowl of a food processor fitted with a metal blade add the flour and salt. Pulse to blend. Add the cold butter cut into pieces and the shortening to the bowl and pulse until it looks like a coarse crumb. Add the ice water to the bowl and pulse until dough just comes together. Remove from bowl and divide in half. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. Remove chilled dough and roll out each piece to fit 2-9 inch tart pans with removable bottoms. Place the lined tart pans with foil and weight with pie weights or dried beans. Bake for 10 minutes. Remove from oven and remove the foil with pie weights and allow to cool.

 

Filling:

Heat the butter in a saucepan and add the leeks and the garlic. Saute until leeks are tender. Add the wine and reduce until mixture is almost dry. Set aside and allow to cool.

Combine the eggs, pumpkin, and half and half, mix well. Add the thyme and marjoram to the egg mixture, salt and pepper to taste.

To assemble the tarts, sprinkle 1 cup of cheese in the bottom of each tart. Next divide the cooked leek mixture between the tarts. Divide the crispy , diced bacon among each tart. Pour the egg mixture over the tarts.

Place the filled tarts on a baking sheet and bake for about 40 minutes or until set and a knife inserted in the center comes out clean. Allow to set 10 minutes before slicing. Serve warm or at room temperature

Mmm,Mmm good Beef, Barley, Split Pea Soup.

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1 lb. stew meat cut into bite size pieces

1/4 lb. bacon, diced

1/2 cup pearl barley

1/4 cup dried yellow split peas

2 onions, diced

2 stalks celery, diced

1 leek, sliced, white part only

5 carrots, peeled, diced

1 1/2 quarts beef consomme

1 bay leaf

1/2 ts. rubbed sage

salt and pepper; to taste

In a large heavy bottomed pot, brown the bacon until crisp. Add the onions, leeks and celery and saute until softened. Add the barley and split peas and cook until they begin to toast. Remove contents of pot into a bowl and set aside. Adding a small amount of oil as needed, brown the stew meat in the pot. Once the stew meat is brown, return the reserved ingredients , carrots, bay leaf, sage and consomme. Bring to a boil reduce to simmer. Cook until meat is tender and barley and split peas are cooked. Season with salt and pepper.

Comforting dinner of Chicken and Leek Pie.

Chicken and Leek Pie

Pie dough for a double crust

2-2 1/2 lbs. cooked,  cubed chicken

4 thick slices of smoked bacon, diced

4 large leeks, white part only, sliced

1 onion, diced

1/4 tsp. nutmeg

1 tablespoon flour

salt and pepper; to taste

1 cup chicken stock

1/2 cup heavy cream

 

Preheat oven to 424 degrees.

Line a 9 inch deep dish pie plate; set aside. In a large pot cook bacon until crisp. Add the onions and leeks and cook until softened. Stir in the flour. Pour in the heavy cream and the chicken stock, add the nutmeg. Bring to boil reduce to simmer until thickened. Pour the filling into the line pie plate. Top with top crust and crimp edges. Brush top with heavy cream and sprinkle a small amount of freshly cracked black pepper and kosher salt. Bake for about 25-30 minutes or until crust is golden brown.