Roasted Leek Custard Pie with Beet Cream and Pumpkin Seeds
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Roasted Leek Custard Pie with Beet Cream and Pumpkin Seeds
Category
Vegetables
Ingredients
- 2 tablespoons Fustini’s Robust SELECT olive oil
- 1 tablespoon butter
- 2 leeks - all dark green removed, halved and cut into 3-inch pieces, washed and dried
- 1 clove roasted garlic - smashed
- 1 cup heavy cream
- 1 cup whole milk
- salt and pepper
- 2 eggs plus 1 egg yolk
- toasted pumpkin seeds
- 1 red beet - peeled and julienned
- 1 teaspoon Fustini’s Butter olive oil
- 1 Granny Smith Apple, peeled and julienned
- 1/2 cup red wine
- 3 tablespoons Fustini's Iron Fish Honey vinegar
- 1 shallot - minced
- bay leaf
- 1 cup heavy cream
Ingredients
Beet Cream
Directions
- Preheat the oven to 325 degrees. Heat oil and butter in a medium pot over moderately low heat. Add leeks and cook until soft and brown, turning only once. Add garlic, cream, milk and salt and pepper and bring to a simmer.
- Place eggs and egg yolk in a bowl and temper the eggs by whisking a little of the simmering cream in and then a little more and finally all of the cream. Ladle through a fine-mesh sieve into 4-ounce ramekins and bake in a hot water bath 15 minutes or until an internal temperature of the custard reaches 145 degrees. Remove from the oven and let it come to room temperature. To Serve: Spoon some beet cream into the bottom of each service bowl. Unmold a leek custard pie and place in the middle. Garnish with toasted pumpkin seeds and a drizzle of Fustini&rsquo,s olive oil.
- Place all but cream into a medium-size pot and bring to simmer over low heat. Cook until beets are soft. Pulse in the food processor to make the puree, return to the pot and add cream. Bring to a simmer and simmer until slightly thickened.