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Leek Pancetta and Mascarpone Tart with Seared Foie Gras and Frisée Salad

Yield: 4 servings

Leek Pancetta and Mascarpone Tart

  • Pastry dough, see recipe
  • 2 cups leeks, white part only, cubed
  • ½ cup pancetta, blanched and cut in pieces
  • 1 cup heavy cream
  • 2 eggs
  • 1 teaspoon garlic, minced
  • ½ teaspoon fennel seeds
  • 1 sprig fresh thyme, leaves only
  • 3 Tablespoons mascarpone cheese
  • 2 Tablespoons unsalted butter
  • Salt and pepper to taste

Frisée Salad

  • 1 teaspoon grain mustard
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons walnut oil
  • 1 Tablespoon vegetable oil
  • 1½ cups frisée salad
  • 2 Tablespoons walnuts, chopped
  • Salt and pepper to taste

Seared Foie Gras

Four 1-ounce pieces foie gras


¼ cup pear, julienned

For the Leek Pancetta and Mascarpone Tart, mold pastry dough into small tart tins and pre-cook at 350°F.

In a medium skillet, heat butter over medium heat; add garlic and cook for about 1 minute or until soft. Add the leeks, cook for about 8 minutes or until leeks are soft. Add pancetta, fennel seeds, and fresh thyme and combine well. Season to taste. Reserve on the side until ready to be served.

Combine mascarpone cheese and eggs together and season to taste. Add the leek pancetta and pour into the pre-cooked pie shell. Cook in the oven at 375°F for about 15 minutes or until cooked in the center. Reserve warm until ready to be used.

To prepare the salad, in a mixing bowl combine grain mustard, vinegar, vegetable oil and walnut oil and season to taste. Combine well and add chopped walnuts. Toss frisée salad with the dressing.

Sear foie gras quickly on both sides and reserve.

To serve, place the Leek Pancetta and Mascarpone Tart in the center of a salad plate and lay the seared foie gras on top of the tart. Place the frisée salad and julienned pear on the foie gras.

Pastry Dough

Yield: 6 servings

  • 1½ cups flour
  • ½ teaspoon salt
  • 1 Tablespoon sugar
  • 9 Tablespoons butter, cut into small pieces
  • 3 Tablespoons ice water

Preheat the oven to 400°F. Sift flour, salt and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water. Work dough on a floured surface until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.

Wine Pairing
Tavel rosé or Syrah from Rhone

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