Recipes
Leek, Bacon and Gruyere Tart
Ingredients
Shotcrust Pastry
- 180g Flour
- 90g Unsalted Butter
- Salt
- 1 Egg
Filling
- 5 Slices Rindless Smoked Streaky Bacon
- 1.5Kg Leeks
- 100g Unsalted Butter
- 100g Gruyere
- 5 Egg Yolks
- 200ml Double Cream
- Salt, Pepper, Nutmeg
Equipment
- 12’’ Removable Bottom Tart Case
- Frying Pan
- Mixing Bowl
Weigh the flour in a food processor bowl. Cut the butter into small cubes and add to the flour along with a pinch of salt (say ¼ tsp). Pulse the processor until the butter has become small fine particles. Finally add the egg and pulse until the pastry comes together. I don’t add water as this makes the pastry shrink when cooked and I like the richness in flavour the egg gives the pastry. Chill in a fridge for an hour or so.
Meanwhile take a small bit of butter and rub it all over your tart case. Then pour some flour into the case. Shake this about until there is a coating of flour all over the case. Turn it upside down, holding the removable bottom in place, so any excess flour drops out of the case. This makes the tart come away easily from the case when cooked. Pre heat an oven to 190 deg C.
Cut the bacon into small slices. Cut the white part of the Leeks into 1cm rings. You can slice a bit of the green part of the leeks but the majority should be white. Melt the butter in the frying pan and add the leeks and bacon and sweat slowly. You do not want them taking on any colour. When the leeks have softened remove from the heat and allow to cool.
When ready, roll out the pastry to a thickness you are happy with but 3mm would be good. Lift into the tart tin and press gently so it fits snug all the way around. Place on a baking tray and blind bake for 15 minutes. Remove your beans, give the tart base a quick brush with some egg and return to the oven for another 5-10 minutes until golden brown.
Spread the bacon and leeks out evenly on the tart base. Mix the egg yolks, cream and cheese in the bowl. Season and grate a small quantity of nutmeg into the mix as well. No more than a couple of pinches. Pour the mixture into the tart base to cover the leeks and bacon. Place in an oven at 190 deg C for 30 minutes. Leave for 10 minutes before serving.