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| Leek Tart |
| Ingredients 1 recipe of your favorite savory pastry; fit into a removable-bottom tart tin 1 tablespoon extra virgin olive oil 6 ounces bacon, diced 2 1/2 pounds of leeks [about 1 pound 12 ounces of green leaves ONLY], carefully cleaned coarse salt freshly ground black pepper 6 whole eggs 2/3 cup milk 1/3 cup crème fraîche Method Line the tart tin with the pastry and chill in the freezer while you prepare the fillings. Preheat the oven to 400. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans and blind bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Remove and set aside. Heat the olive oil in a large skillet over medium heat; add the bacon and cook until slightly golden but not crisp. Add the chopped green leeks, stir so they are coated with oil and cook, covered, until they are tender, about 15 minutes. Stir occasionally so they don't stick to the bottom of the pan. Season with coarse salt and freshly ground black pepper; remove from heat. Whisk the eggs together in a bowl until they are broken up but still loose; whisk in the milk and cream. Season with salt and pepper. Arrange the leeks and bacon mixture evenly over the pastry. Pour the custard mixture over it. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Remove from the oven and serve immediately. |