Puff pastry maroille quiche

Tags

brunch, Cheese, lardons, leeks, lunch, maroille, puff pastry, quiche, tart

Maroilles is French, AOC approved, square cow’s milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. The cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France. It is matured from five weeks to four months during which it is regularly washed with salt and water.

At four months, the ivory pâte is soft and oily. It has a powerful, pungent aroma suggestive of fermenting fruit and the flavour reminds of smoky bacon. Earthy notes of walnuts and mushrooms contrasted by a strong, pungent aroma are very typical of an aged Maroilles.

Makes 1 quiche, about 4 servings

Ingredients:

1 sheet puff pastry
250g / 9oz Maroilles cheese (1/2 cheese, with rind removed)
4 eggs
1kg / 1/2 pound leeks, (white and light green parts only)
225g / 8oz lardons or bacon – optional
200ml / 3/4 cup thick cream
30g / 2 tablespoons butter
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Place the cheese in the freezer for a few minutes to firm it up and make slicing it easier
Cut the leeks finely
Over medium heat, melt the butter and gently sauté the leeks and lardons for about 15 minutes in a large skillet
Line a quiche pan, about 9″ / 23 cm with the puff pastry
Cut the Maroilles into small pieces
In a bowl, whisk the eggs lightly
Add the cheese. the cream, the salt and pepper and mix well
Add the leeks and lardons
Pour the mixture onto the puff pastry
Bake for about 30 minutes
Can be eaten hot or cold
Enjoy!

 

Potato and leek soup, hot or cold (vichyssoise)

Tags

cold soup, cream, fiesta friday, leeks, potatoes, Soup, vichyssoise

Soups do not get much easier than the classic French potato and leek soup. It can be served smooth or chunky and you even have a choice as to serve it hot, (in winter), as a creamy, nourishing bowl of steamy goodness, or cold, (in summer), as a refreshing and elegant starter. When served chilled it becomes the Franco-American classic, vichyssoise, which was invented in 1917 by the French chef Louis Diat, at the Ritz-Carlton Hotel in New York City.

It can be accompanied by various garnishes before serving from crispy fried bacon to croutons to mushrooms and various herbs such as chives, parsley, sage, tarragon or a combination. I like it with just a sprinkle of freshly snipped chives and some black pepper.

Serves 6

Ingredients:

2 tablespoons butter
5 or 6 leeks, white and light green parts only, thinly sliced
1 garlic clove, finely chopped
2 large potatoes, peeled and cubed
4 fresh thyme sprigs
750 ml / 3 cups chicken broth
250 ml / 1 cup heavy cream
Salt and freshly ground black pepper
Chives, freshly snipped

Preparation:

Melt the butter in a large pot over medium heat
Add the leeks and garlic and sauté until soft but not coloured
Add the potatoes, thyme and chicken broth and bring to a boil
Cover, reduce the heat to low and simmer for about 30 to 40 minutes
Season with salt and pepper
Remove the sprig of thyme and discard
Using a stick blender or a food mill or a food processor, puree until smooth *
Add the cream and stir well
If serving it hot, garnish with your desired topping and serve immediately
If serving it chilled, allow to come to room temperature then place in the refrigerator for at least several hours or preferably overnight
Ladle the cold soup into bowls and garnish with chives
Enjoy!

• you can puree all the soup, or only a portion if you want to have it slightly more chunky and rustic

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Leek and Olive Tart

Tags

brie, fiesta friday, leeks, olives, parmesan, puff pastry

Buttery puff pastry, tender leeks, salty olives, creamy brie and sharp parmesan – doesn’t that sound good?  I certainly think so and I bet you will too once you have tried it. This is such an easy recipe, very quick to put together, uses store-bought puff pastry and is an excellent lunch idea. What could be easier or better?

Serves 4

Ingredients:

3 or 4 large leeks, white and pale-green parts only
1 tablespoon sweet butter
2 tablespoons olive oil
Salt & freshly ground black pepper
1 teaspoon thyme
Frozen puff pastry
1 large egg, beaten with 1 tablespoon water
1/4 cup freshly grated parmesan
1/4 cup pitted, black olives cut into two
3 oz / 85 g soft brie, thinly sliced

Preparation:

Preheat oven to 190 C / 375 F
Roll out pastry and place in a 26cm / 10 inch round quiche or pie dish
Brush the base with the egg wash
Sprinkle with parmesan
Refrigerate for 30 minutes while you cook the leeks
Clean the leeks well, cut into halves
Cut into round slices
Melt butter and oil in a medium saute pan over medium heat
Add leeks, salt and pepper, lower heat to medium low
Cook, stirring occasionally for about 15 minutes until leeks are tender
Do not brown them
Add thyme – feel free to use dried if no fresh available
Bake pastry until golden, about 12 minutes
Remove from oven, flatten center which will have puffed up and add leeks
Scatter olives on top
Bake for 10 to 15 minutes
Remove from oven and immediately arrange the brie over the top
The heat from the hot leeks will gently melt the brie
Serve warm
Base will become soggy if left for too long so eat soon
Enjoy!