Leek Terrine with Puff Pastry
Leek Terrine with Puff Pastry
Ingredients
For the Leek Terrine
- 8 leeks, medium to large, enough to fill a 9x5 inch loaf pan
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups heavy cream
- 1 teaspoon anchovy paste, or to taste
- 2 cloves garlic, minced
- 4 fresh thyme sprigs
- 1/2 teaspoon flaky sea salt, plus more as needed
- 2 tablespoons rosé wine
- 1 sheet puff pastry, thawed, cut in half to make two layers
- 1 egg, whisked for egg wash
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Trim the root ends from the leeks. Carefully remove and discard the outermost layer of each leek. Remove and discard the tough, dark green tops of the leeks, leaving only the tender white and light green parts. Reserve some of the larger, intact outer leek leaves for lining the pan.
⏱️ 10 min•🌡️ 300
- 2
Generously butter the inside of a 9x5 inch loaf pan with the softened unsalted butter. Line the buttered loaf pan with the reserved large leek leaves, pressing them against the sides and bottom. Don't worry if they don't lie perfectly flat.
⏱️ 5 min
- 3
Cut the remaining leek stalks to fit snugly into the prepared loaf pan. Arrange the cut leeks tightly in the pan, creating two layers if necessary, ensuring they are packed in as much as possible.
⏱️ 10 min
- 4
In a small saucepan, combine the heavy cream, anchovy paste, minced garlic, and fresh thyme sprigs. Add 1/2 teaspoon of flaky sea salt. Bring the mixture just to a boil over medium heat, then immediately remove from the heat. Stir in the rosé wine.
⏱️ 10 min
- 5
Place the loaf pan containing the leeks into a larger metal pan. Pour hot water into the larger pan, surrounding the loaf pan, to create a bain-marie (water bath). Pour the prepared cream mixture evenly over the leeks in the loaf pan.
⏱️ 5 min
- 6
Cover the leeks and cream mixture with a piece of parchment paper, pressing it down onto the surface. Place a weight (such as a metal grill press or foil-wrapped bricks) on top of the parchment paper to keep the leeks submerged and compressed. Bake in the preheated 300°F oven for 2 hours, or until the leeks are very tender. You may need to adjust the weight's position once or twice during baking.
⏱️ 120 min•🌡️ 300
- 7
Carefully remove the loaf pan from the water bath. Remove the weight and parchment paper. Tilt the loaf pan to drain off any excess liquid from the cooked leeks and cream mixture. This step is crucial to prevent the puff pastry from becoming soggy. Let the leeks cool in the pan for at least 30 minutes.
⏱️ 30 min
- 8
Increase the oven temperature to 400°F. Cut the thawed puff pastry sheet in half to create two layers that will fit the top of the loaf pan. Place the puff pastry layers over the cooled leeks, gently pressing them down.
⏱️ 5 min•🌡️ 400
- 9
Brush the top of the puff pastry generously with the whisked egg wash. Bake in the preheated 400°F oven for 15-20 minutes, or until the puff pastry is golden brown and beautifully puffed.
⏱️ 20 min•🌡️ 400
- 10
Remove the terrine from the oven. Allow it to cool in the pan for at least 30 minutes, or place the hot loaf pan into an ice bath for quicker cooling. Once cooled, run a thin knife around the edges of the terrine to loosen it from the pan. Carefully invert the loaf pan onto a cutting board to unmold the terrine.
⏱️ 30 min
- 11
Slice the leek terrine with a serrated knife into 1-inch thick slices. Cut each slice in half diagonally for an elegant presentation. Garnish with finely chopped fresh chives before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Leek Terrine with Puff Pastry
For the Leek Terrine
- 8 leeks, medium to large, enough to fill a 9x5 inch loaf pan
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups heavy cream
- 1 teaspoon anchovy paste, or to taste
- 2 cloves garlic, minced
- 4 fresh thyme sprigs
- 1/2 teaspoon flaky sea salt, plus more as needed
- 2 tablespoons rosé wine
- 1 sheet puff pastry, thawed, cut in half to make two layers
- 1 egg, whisked for egg wash
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Trim the root ends from the leeks. Carefully remove and discard the outermost layer of each leek. Remove and discard the tough, dark green tops of the leeks, leaving only the tender white and light green parts. Reserve some of the larger, intact outer leek leaves for lining the pan.
⏱️ 10 min•🌡️ 300 - 2
Generously butter the inside of a 9x5 inch loaf pan with the softened unsalted butter. Line the buttered loaf pan with the reserved large leek leaves, pressing them against the sides and bottom. Don't worry if they don't lie perfectly flat.
⏱️ 5 min - 3
Cut the remaining leek stalks to fit snugly into the prepared loaf pan. Arrange the cut leeks tightly in the pan, creating two layers if necessary, ensuring they are packed in as much as possible.
⏱️ 10 min - 4
In a small saucepan, combine the heavy cream, anchovy paste, minced garlic, and fresh thyme sprigs. Add 1/2 teaspoon of flaky sea salt. Bring the mixture just to a boil over medium heat, then immediately remove from the heat. Stir in the rosé wine.
⏱️ 10 min - 5
Place the loaf pan containing the leeks into a larger metal pan. Pour hot water into the larger pan, surrounding the loaf pan, to create a bain-marie (water bath). Pour the prepared cream mixture evenly over the leeks in the loaf pan.
⏱️ 5 min - 6
Cover the leeks and cream mixture with a piece of parchment paper, pressing it down onto the surface. Place a weight (such as a metal grill press or foil-wrapped bricks) on top of the parchment paper to keep the leeks submerged and compressed. Bake in the preheated 300°F oven for 2 hours, or until the leeks are very tender. You may need to adjust the weight's position once or twice during baking.
⏱️ 120 min•🌡️ 300 - 7
Carefully remove the loaf pan from the water bath. Remove the weight and parchment paper. Tilt the loaf pan to drain off any excess liquid from the cooked leeks and cream mixture. This step is crucial to prevent the puff pastry from becoming soggy. Let the leeks cool in the pan for at least 30 minutes.
⏱️ 30 min - 8
Increase the oven temperature to 400°F. Cut the thawed puff pastry sheet in half to create two layers that will fit the top of the loaf pan. Place the puff pastry layers over the cooled leeks, gently pressing them down.
⏱️ 5 min•🌡️ 400 - 9
Brush the top of the puff pastry generously with the whisked egg wash. Bake in the preheated 400°F oven for 15-20 minutes, or until the puff pastry is golden brown and beautifully puffed.
⏱️ 20 min•🌡️ 400 - 10
Remove the terrine from the oven. Allow it to cool in the pan for at least 30 minutes, or place the hot loaf pan into an ice bath for quicker cooling. Once cooled, run a thin knife around the edges of the terrine to loosen it from the pan. Carefully invert the loaf pan onto a cutting board to unmold the terrine.
⏱️ 30 min - 11
Slice the leek terrine with a serrated knife into 1-inch thick slices. Cut each slice in half diagonally for an elegant presentation. Garnish with finely chopped fresh chives before serving.
⏱️ 10 min