Leek Confit And Goat Cheese Crostata Recipe Video
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| All-purpose flour | 1 Cup (16 tbs) | |
| Sugar | 2 1⁄2 Tablespoon | |
| Unsalted butter | 1⁄2 Cup (8 tbs), 1 stick of cold butter cut into small chunks | |
| Ice water | 8 Tablespoon (More If Needed) | |
| Egg wash | 1 (1 Egg Mixed With 2 Tablespoons Of Water) | |
| Butter | 3 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Onion | 1⁄2 Small, diced | |
| Leeks | 2 Cup (32 tbs), halved and sliced 1/8-inch thick | |
| Salt | 2 Pinch | |
| Salt | 2 Pinch | |
| Pepper | 2 Pinch | |
| Onion powder | 1⁄2 Teaspoon | |
| Fresh thyme | 1⁄2 Tablespoon | |
| Goat cheese log | 1 Small | |
| Rosemary sprig | 1 (Use Only Leaves And Mince) |
Directions
MAKING
1. Mix flour, salt, and sugar in a large bowl.
2. Add cold butter and mix with hands until it resembles course meal.
3. Add ice water very slowly, one tablespoon at a time, until the dough comes together. Add more ice water than suggested if need be.
4. Pat the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
5. In the meantime, preheat oven to 375 degrees and make leek confit.
6. In a saucepan, melt butter and olive oil on medium heat until butter begins to bubble. Add the onions and cook for 3-4 minutes, until soft.
7. Stir in leeks. Add the onion powder and couple pinches of salt and pepper. Cover and cook for about 5-10 minutes, until leeks are very soft, stirring often.
8. Take off heat and add fresh thyme. Set aside.
9. When ready to make the crostata, on a lightly floured surface, roll out to about 1/4 inch thick.
10. Transfer to a parchment paper lined baking sheet and add filling and goat cheese, leaving about 2-3 inches of space from the edges.
11. Fold the edges in to create a crust, brush with egg wash, sprinkle with minced rosemary and bake for 30 minutes, until crust is golden brown.
SERVING
12. Cool for a few minutes and enjoy!
1. Mix flour, salt, and sugar in a large bowl.
2. Add cold butter and mix with hands until it resembles course meal.
3. Add ice water very slowly, one tablespoon at a time, until the dough comes together. Add more ice water than suggested if need be.
4. Pat the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
5. In the meantime, preheat oven to 375 degrees and make leek confit.
6. In a saucepan, melt butter and olive oil on medium heat until butter begins to bubble. Add the onions and cook for 3-4 minutes, until soft.
7. Stir in leeks. Add the onion powder and couple pinches of salt and pepper. Cover and cook for about 5-10 minutes, until leeks are very soft, stirring often.
8. Take off heat and add fresh thyme. Set aside.
9. When ready to make the crostata, on a lightly floured surface, roll out to about 1/4 inch thick.
10. Transfer to a parchment paper lined baking sheet and add filling and goat cheese, leaving about 2-3 inches of space from the edges.
11. Fold the edges in to create a crust, brush with egg wash, sprinkle with minced rosemary and bake for 30 minutes, until crust is golden brown.
SERVING
12. Cool for a few minutes and enjoy!
Editors Review
TheDeliciousCook.com (previously known as CookingForYouAndMe.com) with Ronnie Woo presents a video recipe for how to make a Leek Confit and Goat Cheese Crostata! It is a simple and a rustic dish. This crostata is perfect to be serve as an appetizer before dinner. Share and enjoy!Chef
