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Leek-Bacon-Cheddar Tart

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Ingredients

Adjust Servings:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup cubed sharp cheddar cheese (about 4 oz.)
4 tablespoons unsalted butter, cold, cut into 8 pieces
2 tablespoons ice water (or as needed)
8 slices thick bacon, cut crosswise into 1/2-inch strips
4 medium leeks, rinsed well, dried, sliced 1/2-inch thick (white part only)
1 1/2 cups light cream or 1 1/2 cups half-and-half
3 large eggs
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup shredded mild cheddar cheese (about 4 oz.)

Nutritional information

475.3
Calories
330 g
Calories From Fat
36.8 g
Total Fat
19.2 g
Saturated Fat
195.6 mg
Cholesterol
710.3 mg
Sodium
20.7 g
Carbs
1.3 g
Dietary Fiber
2.1 g
Sugars
15.9 g
Protein
174g
Serving Size

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Leek-Bacon-Cheddar Tart

Features:
    Cuisine:

    From The Choice is Cheddar , Good Food Magazine, October 1986. Prep times does not include pastry chilling.

    • 120 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

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    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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