Monday, February 28, 2011

An Oscar Party! (featuring another recipe from The Sunset Cookbook)

Recipe: Leek and Chanterell Tart

I was making this for an Oscar party and decided at the last minute to include this in my blog, hence the poor photography (lighting/positioning). In the beginning I told myself this wasn't going to be the case for I really did not have the extra time to be taking pictures. However after making the dough for the crust I could not resist the urge, so I just took a few quick shots and the tart was so beautiful I just had to share.

Success meter (1-3): 3

a tad too big for the plate...

Leek and Chanterelle Tart
Serves 6-8

1 cup flour
½ tsp each salt and freshly ground black pepper
7 Tbl. butter, chilled and cut into small pieces
3 leeks (white and very light green parts), halved lengthwise
3 Tbl. butter
½ tsp salt
1 lb. chanterelle mushrooms (I used a mixture of button and cremini), cut into about 1-inch pieces
2 tsp. fresh thyme leaves
3 Tbl. heavy whipping cream
¼ tsp. freshly ground black pepper
1 cup finely shredded gruyére

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 Tbl. 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-ionch thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes.
2.       Preheat oven to 375°. Lightly flour a work surface. Unwrap dough; with a lightly floured rolling pin gently roll it, turning dough 90° between each roll, into a 12-inch circle.
3.       Place rolled-out dough in a 9 ½-inch tart pan. Trim edges flush with pan edges. Cover dough with a large piece of 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 more. Let crust cool to room temperature.
5.       Meanwhile, make filling: Swish leeks around in a large bowl of water to rinse off dirt; transfer to a colander, leaving dirt behind, and rinse again in fresh water if necessary. Thinly slice leeks. 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 released 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 gruyére 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 stand 10 minutes before cutting. Serve warm or at room temperature.
Make Ahead: Dough, up to 2 days, chilled.

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