I felt a little crazy and ended up making two recipes tonight. I had a meeting to be at and it all came together 10 minutes before I had to walk out the door. Needless to say I didn’t get to enjoy it like I had hoped, but it was pretty dang good! I started prepping around 4:30 and at 6:20 it was all done. It was a little too involved, time wise for a week night, so I won’t be doing that again, but each individual recipe will definitely make it into our monthly rotation.
The reason I made two recipes is that I had purchased all the ingredients for the Leek & Chantrelle Tart the week prior with the intention of making it last Monday, but we ate out and since chantrelle mushrooms aren’t cheap, I didn’t want to waste them. Then, because it was actually cold here, I really wanted to make a soup, so I made Creamy, Light Potato Soup from Cooking Light. Ideally the soup with a salad or a bread of some type would have been ideal, but I’m not sure the tart would have stood alone either. But I suppose the tart may not have been intended to be a dinner… The good thing about the tart is that you can use a store bought crust (which after making the one in the recipe I would NOT recommend doing), but if you’re pressed for time and somewhat organized, you can make the crust up to two days prior. This is in no way a low fat recipe, but it’s totally worth it.
Anyway, here are the recipes: From Sunset Magazine (which actually may have been a Pinterest pin)
Leek & Chanterelle Tart
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
The soup was super delicious and low fat, which helped balance out all the butter in the tart! The one thing I would do differently is to whip the potatoes, like mashed potatoes, instead of blending them because the potatoes turned into a gloppy paste, which was unattractive, but still tasty. Also, I left out the bacon (we eat turkey bacon), just because I didn’t have time to make any.
1 1/2 tablespoons extra-virgin olive oil, divided 1 cup chopped onion
1. Preheat oven to 450°.
2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.
3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.
Questions or comments? Feel free to post!