Leek Tart (flamishe Aux Poireaux)
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Heat the oil in a wide non-stick pan and brown the bacon for 2-3 minutes. Transfer the bacon to a bowl.
Add the butter and the white of the leeks to the pan and cook over low heat for 10-15 minutes until the leeks are soft, stirring occasionally with a wooden spoon. Allow the leeks to cool.
Preheat the oven to 220°C.
Roll out the pastry to a thickness of about 4 mm. Line the tin with the pastry and prick the pastry about 30 times with a fork.
Spread the cold leeks and bacon over the pastry.
In a bowl, whisk together the eggs, milk and cream. Season with salt and pepper, then carefully pour the mixture over the leeks.
Place in the hot oven and bake for about 40 minutes until the pastry is cooked. Serve hot.
1 tbsp vegetable oil
150 g diced bacon
30 g butter
white part of 3 medium leeks, finely sliced
400 g savoury pastry
4 large eggs
100 ml milk
150 ml cream
salt and freshly ground black pepper
Aggiunto da: Natália Martins
Consultato: 2199 X
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