[Photo/recipe © | D -06]
~View the 'life-sized' cheese tart...click-here!
"Bring the famous Danish pastry to the main course"..MB
Serves 4 to 6
~1- 1/2 cups (plain, unbleached) flour
1/2 teaspoon salt
~10 tablespoons sweet butter
~4-5 tablespoons ice water little water
~2 egg yolks
~2 tablespoons unsalted butter
~1 lb leeks, including tender green parts, well cleaned and sliced crosswise 1/8 inch thick
~Close-up of a Leek.
~Salt and freshly ground pepper
~2 whole eggs, plus
~1 egg yolk
~1 cup (8 fl oz) heavy (double cream or half-and-half (half cream)
~pinch of freshly grated nutmeg
~1/3 cup shredded Danbo (the least fat)
~1/3 cup shredded Danish Tilsit
~1/3 cup sliced Estrom (also known as Danish Port Salut)
~3 Tablespoons Chopped Fresh Chives
~1/4 Lb Danish Crumbly Blue Cheese
~You can also see my tart pastry recipe: here
Prepare the deep pastry crust (as I did with berry tart)
~Tip 1: You also want to do a blind baking (partially cook) the shell.
~Tip 2: Let cool on rack after crust sets and colors slightly...
~Mix the flour in a bowl. Then rub in the butter until it resembles bread crumbs. Add just enough water to bind the mixture (about 1 to 2 teaspoons). Form a ball, flatten into a disk, Wrap the pastry in plastic, refrigerate...
(Keep going!) ;)
Roll out the pastry on a floured surface and use to line eight 4-inch false-bottomed tart pans. Trim the edges, then chill for 30 min... Line the pastry with foil (or parchment paper and fill with ceramic baking beans... (Increase the amount of ceramic cooking beans) ...Cook in a pre-heated oven at 400 degrees F for 10 to 15 min. until lightly browned at the edges. Remove from the oven and remove the parchment paper and baking beans.
Now, on to the recipe!
In a large heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 min. Season with salt and pepper and set aside to cool.
Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch any drips.
In a bowl whisk together the whole eggs, egg yolk, and cream until blended. Season with the nutmeg, salt, and pepper.
Sprinkle half of the shredded cheeses evenly over the bottom of the pastry crust. Top with the leeks, then the chives, and finally the Danish Crumbly Blue. Pour in as much of the egg mixture as will fit, stopping within 1/2 inch of the rim. Sprinkle the remaining shredded cheese evenly over the top.
Bake the tart until the top is lightly puffed and golden and the filling giggles only slightly when the pan is gently shaken, about 25 min. Remove the tart from the oven and let rest for at least 10 min. If using a tart pan with a removable bottom, place the pan on the outstretched palm and let ring fall away, then slide the tart onto a serving plate...
Tip 1: Serve hot or at room temperature.
Tip 2: Serve with Danish Carlberg (or) Tuborg Beers!
Tags: Danish, tart, Buy Danish, gebakje, cheese
~Michelle Malkin: Don't forget: Buy Danish!
The Carnival of the Recipes #80!