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Les Marchés Publics de Montréal

Confit leek, hazelnut and goat's cheese tartlet

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Confit leek, hazelnut and goat's cheese tartlet,
  • Tartlet of confit leeks
  • As part of our new Chef's Recipe series to promote our local gastronomy, Marché Jean-Talon, in collaboration with the Casavant team, presents their new favourite dish: tartelette with confit leeks, mornay sauce with goat's cheese, hazelnuts and dried fruit.

    A delicious recipe featuring seasonal ingredients you can find at the market - make it with family and friends to celebrate the New Year. Video : instagram.com/p/C1c4S-ZgKxD/

    Ingredients

    Short pastry

    • 180 g unsalted butter
    • 90 ml cold water
    • 1⁄4 tea spoon salt

    Mornay sauce with goat's cheese

    • 60 g of flour
    • 60 g unsalted butter
    • 1 litre milk 3.25%
    • 300 g goat's cheese of your choice, nutmeg, salt, pepper

    Confit leeks

    • 1 leek per tart
    • Olive oil
    • Herbs (garlic, thyme, bay leaf) and salt
    • Dried fruit (apricots, cranberries, currants in small cubes)
    • Roasted and chopped hazelnuts

    Preparation

    Short pastry

    1. Mix the flour and salt in a large bowl. Cut the butter into small cubes and stir into the flour/salt mixture.
    2. Roll out the tart until it is about 2-3mm thick and then prick the tart to ensure it is cooked through. Butter the tart moulds and place the tarts in the moulds.
    3. Bake with a weight on top to prevent the tart from puffing up, 20 min - 375 degrees Celsius.

    Mornay sauce with goat's cheese

    1. Make a roux in a saucepan (melt the butter, add the flour off the heat, mix well and cook for about 1 min over a medium heat, stirring).
    2. Add the hot milk to the pan and keep the heat on low/medium. Whisk in the sauce and stir until the béchamel thickens. Stir in the goat's cheese. When smooth, add salt, pepper and nutmeg to taste.

    Preserved leeks and garnishes

    1. Remove the green part of the leek and the first two layers, which are too fibrous and will never become tender.
    2. Cut the white of the leek into 1-inch slices and place in an ovenproof pot or frying pan.
    3. Season the leeks with salt, add olive oil until the leeks are almost submerged and add herbs to taste such as garlic, thyme and bay leaves.
    4. Bake for 30-50 minutes at 375 degrees Celsius. When cooked through, remove the leeks from the fat to cool.
    5. Roast blanched hazelnuts for 12 minutes at 375 celsius, then crush (place in a sturdy ziploc and tap with a hammer).
    6. Cut dried apricots and cranberries into small cubes, and mix equally with currants to make a dehydrated fruit mix.
    7. Using the first layers of leek, cut into fine Julienne strips and fry at 325 in canola oil until golden brown.
    8. Remove from oil and place the Juliennes of leeks on brown paper or kitchen towel to remove excess oil. Add salt on top while they dry.
    ASSEMBLY Put the goat's cheese sauce in the base of the tart, then place the leeks in the tart with a little fleur de sel. Place the tart in the oven until hot. When hot, add the dried fruit and crushed hazelnuts on top of the leeks. Cover with more goat's cheese sauce and garnish with more berries and hazelnuts for decoration. Add a small pile of fried leeks on top with herbs of your choice such as chervil.

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