Creamy Leek and Bacon Tart
- 50ml vegetable oil
- 800g shortcrust pastry
- 4 medium eggs
- 20g Colman’s English mustard
- 300g smoked bacon, thinly sliced
- 500g leeks, sliced
- 500ml milk
- 300ml double cream
- 250g goat’s cheese
- 200g reduced fat cheddar, grated
Preheat oven to 190C/400F/Gas Mark 5. Roll out pastry and line a pastry case. Lay a sheet of greaseproof paper onto the pastry and add some raw rice or baking beans.
Place in the oven and bake for 15 minutes or until cooked.
Heat the vegetable oil in a pan, add the bacon and fry for 3-4 minutes until just browning. Remove from the pan along with any excess liquid. Then add the leeks and cook for 3-4 minutes.
Remove from the pan, add to the bacon and allow to cool.
Crack the eggs into a bowl, add the Colman’s English Mustard, double cream and milk and whisk until the eggs are mixed in.
Add the goat’s cheese and grated cheddar to the egg mix. Sprinkle the bacon and leeks onto the base of the pastry case and pour over the egg mixture.
Cook the tart for 30 minutes or until set.
Remove from the oven, allow to rest for five minutes then cut into portions and serve.
635 Kcal per serving
Will you be giving this tart a try?
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