Leek-Bacon-Cheddar Tart

Submitted by JackieOhNo!

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

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 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.)

directions

1. Preheat oven to 375 degrees.
2. 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. 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. Bake tart shell until surface feels dry, 16-17 minutes. Cool completely on wire rack before filling.
5. 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. 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. Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.
8. 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. 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.

Reviews

[Lori Mama]

Delicious. My leeks were a little on the large size, so only used two. I also added some nutmeg to the custard. :)

 

[IngridH]

This was a yummy tart. I was also scared of making pastry, but this one is well worth it! The cheese and cayenne in the crust really add a nice flavor to this dish. A definite make again for the next family brunch. Made for ZWT6.

 

[Scoutie]

This was really divine! I have a confession to make, I have never, ever made home-made pastry dough of any kind. ::hanging head::: (hope I don't get kicked outta Zaar.) So, I did cheat and use store-bought. I also added some minced garlic (3 cloves) and some Herbs de Provence. And used extra-sharp cheddar and the half-and-half. We had this today with recipe #244262 and will have the left-overs for breakfast. Thanks for posting, Jacquee! LOL Made for ZWT 6.

 

[bluemoon downunder]

A wonderfully flavoursome savoury tart! I love leeks and the inclusion of 4 leeks in this recipe really commanded my attention. :) I've learnt that even better than the flavour of leeks is the subtle combination of leek, onion and garlic, so I added 1 diced onion and (as a serious garlic-lover) 6 cloves of garlic. Others including garlic might want somewhat less! ;) The instructions were very clear, always SUCH a plus (particularly on a Friday night!) and, although this took a while to make, making it was very therapeutic - very absorbing and relaxing - at the end of such a typically full-on week at work. I made this some time after dinner, and we each thoughly enjoyed a generous slice for supper. The egg custard was wonderfully creamy and the bacon delicious. YUM! I used freshly ground black pepper instead of cayenne pepper (personal taste preference) and I added some of my favourite herbs: oregano, rosemary, sage and thyme. This is an ideal dish to take to work for morning teas or to friends' places, and I've added it to my rotation of take-to-work lunches. Next time I make this, I'm planning to add some sliced mushrooms. Thank you so much for sharing this yummy recipe, JackieOhNo! We loved it! Made for ZWT 5.