Ingredients
-
1
-
1/2
-
1/4
-
1
-
4
-
2
-
8
-
4
-
1 1/2
-
3
-
1
-
1/2
-
1/2
-
1
-
Directions
Leek-Bacon-Cheddar Tart, From The Choice is Cheddar , Good Food Magazine, October 1986 Prep times does not include pastry chilling , Delicious My leeks were a little on the large size, so only used two I also added some nutmeg to the custard 🙂
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Place First 5 Ingredients in Food Processor Fitted With Steel Blade; Process Until Mixture Resembles Coarse Crumbs. With Machine Running, Slowly Pour in 2 T. Ice Water; Process, Adding More Ice Water If Needed, Until Dough Gathers Into Mass. Remove Dough from Processor. |
|
3
Done
|
Roll Dough on Lightly Floured Surface Into 13-Inch Circle. Transfer to 10-Inch Tart Pan With Removable Bottom; Press Dough Lightly Against Side of Pan. Trim Overhang to 1/2 Inch, Fold Down Against Pan, and Pinch Lightly to Make Sturdy Edge 1/4-Inch Taller Than Pan. Prick Bottom With Fork at 1-Inch Intervals. Refrigerate 1 Hour. |
|
4
Done
|
Bake Tart Shell Until Surface Feels Dry, 16-17 Minutes. Cool Completely on Wire Rack Before Filling. |
|
5
Done
|
Meanwhile, Fry Bacon in Heavy Medium Skillet Over Medium-Low Heat Just Until Crisp and Lightly Browned, About 6 Ninutes. Remove With Slotted Spoon to Paper Towels to Drain, Then Crumble. |
|
6
Done
|
Pour Off All but 1 T. of the Bacon Fat. Add Leeks and Saute Over Medium Heat Until Golden Brown, About 10 Minutes. Let Stand. |
|
7
Done
|
Whisk Cream, Eggs, Egg Yolk, Salt, and Pepper in Mixing Bowl Until Thoroughly Blended. |
|
8
Done
|
Place Cooled Tart Shell on Baking Sheet. Scatter Bacon, Leeks, and Cheese Evenly Over Shell. Place Baking Sheet on Rack in Oven. Carefully Pour Custard Into Shell. |
|
9
Done
|
Bake Just Until Custard Is Set in Center, 25-30 Minutes. Let Cool at Least 15 Minutes Before Serving. Serve Warm or at Room Temperature. |
