Okay. . . maybe I'm the only one here, but I'm sort of wishing that I had some of the recipes from last weekend's party. . . so if you're reading this, you should post your party food recipe. In the meantime, here is the recipe for the dish that I brought. I'm too lazy to get up and retrieve the recipe for the Chocolate Pecan Pie, but if somebody wants it, let me know, and I'll go dig it out. I have to say that I did like this recipe, but it seemed like a lot of work for what it was. It's a shame frozen pie shells don't come in a mini size. . . Then again, maybe I should not attempt to do this sort of thing after working a late shift at the library.
Leek and Onion Tartlets
2 T. butter
1 onion, thinly sliced
1/2 tsp. dried thyme (I didn't have thyme, so I used Herbes de Provence)
1 pound leeks, thinly sliced
2 ounces Gruyère or Emmenthal cheese, grated (I live in Podunk, America, so I had to use Parmesan)
3 eggs
1 1/4 c. light cream
pinch of freshly grated nutmeg
salt and ground black pepper
For the pastry
1 1/3 c. all-purpose flour
6 T. cold butter
1 egg yolk
2-3 T. cold water
1/2 tsp. salt
1. To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine bread crumbs. Make a well in the center of the mixture.
2. Beat together the egg yolk, water and salt, pour into the well and combine the flour and liquid until it begins to stick together. Form into a ball. Wrap and chill for 30 minutes.
3. Butter six 4- inch tartlet pans. On a lightly floured surface, roll out the dough until 1/8 inch thick (which I found to be an IMPOSSIBLE task), then using a 5 inch cutter, cut as many rounds as possible. Gently ease the rounds into the pans, pressing the pastry firmly into the bottom and sides. Re-roll the trimmings and line the remaining pans. Prick teh bottoms all over and chil in the refrigerator for 30 minutes.
4. Preheat the oven to 375. Line the pastry crusts with foil and fill with baking beans. Place on a baking sheet and bake for 6-8 minutes, until golden at the edges. Remove the foil and beans and bake for another 2 minutes, until the bottoms appear dry. Transfer to a wire rack to cool. Reduce the oven temp to 350.
5. In a large frying pan, melt the butter over medium heat, then add the onion and thyme and cook for 3-5 minutes, until the onion is just softened, stirring frequently. Add the thinly sliced leeks and cook for 10-12 minutes, until they are soft and tender, stirring occasionally. Divide the leek mixture among the pastry crusts and sprinkle each with cheese, dividing it evenly.
6. In a medium bowl, beat the eggs, cream, nutmeg and salt and pepper. Place the pastry crusts on a baking sheet and pour in th egg mixture. Bake for 15-20 minutes, until set and golden. Transfer the tartlets to a wire rack to cool.
Leek and Onion Tartlets
2 T. butter
1 onion, thinly sliced
1/2 tsp. dried thyme (I didn't have thyme, so I used Herbes de Provence)
1 pound leeks, thinly sliced
2 ounces Gruyère or Emmenthal cheese, grated (I live in Podunk, America, so I had to use Parmesan)
3 eggs
1 1/4 c. light cream
pinch of freshly grated nutmeg
salt and ground black pepper
For the pastry
1 1/3 c. all-purpose flour
6 T. cold butter
1 egg yolk
2-3 T. cold water
1/2 tsp. salt
1. To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine bread crumbs. Make a well in the center of the mixture.
2. Beat together the egg yolk, water and salt, pour into the well and combine the flour and liquid until it begins to stick together. Form into a ball. Wrap and chill for 30 minutes.
3. Butter six 4- inch tartlet pans. On a lightly floured surface, roll out the dough until 1/8 inch thick (which I found to be an IMPOSSIBLE task), then using a 5 inch cutter, cut as many rounds as possible. Gently ease the rounds into the pans, pressing the pastry firmly into the bottom and sides. Re-roll the trimmings and line the remaining pans. Prick teh bottoms all over and chil in the refrigerator for 30 minutes.
4. Preheat the oven to 375. Line the pastry crusts with foil and fill with baking beans. Place on a baking sheet and bake for 6-8 minutes, until golden at the edges. Remove the foil and beans and bake for another 2 minutes, until the bottoms appear dry. Transfer to a wire rack to cool. Reduce the oven temp to 350.
5. In a large frying pan, melt the butter over medium heat, then add the onion and thyme and cook for 3-5 minutes, until the onion is just softened, stirring frequently. Add the thinly sliced leeks and cook for 10-12 minutes, until they are soft and tender, stirring occasionally. Divide the leek mixture among the pastry crusts and sprinkle each with cheese, dividing it evenly.
6. In a medium bowl, beat the eggs, cream, nutmeg and salt and pepper. Place the pastry crusts on a baking sheet and pour in th egg mixture. Bake for 15-20 minutes, until set and golden. Transfer the tartlets to a wire rack to cool.
Eventually, I'll blog about the party and all it's glorious foods.