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Leek and Bacon Tart

Serves 6-8

This is a favourite tart.

Pastry

- 275g (10 oz) plain flour

- Pinch of salt

- 150g (6 oz) butter

- 2 egg yolks

- 3 tablesp. approx. very cold water

Filling

- 225g (8 oz) streaky bacon, diced

- 4 leeks, trimmed, washed and sliced

- 6 eggs

- 100g (4 oz) creamed cheese

- 1 tablesp. mustard

- Pinch of cayenne pepper

- Salt and black pepper Leek and Bacon Tart

Leek and Bacon Tart

To Cook

Sieve the flour and salt into the food processor bowl. Cut the butter into pieces and add to the flour. Whizz the mixture until it resembles fine breadcrumbs. While it is still whizzing add the egg yolks and just enough water to combine the dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Preheat the oven, Gas Mark 6, 200°C (400°F).

Roll out the pastry thinly. Line a 28cm (11") flan dish. Remove any air pockets. Prick the base with a fork and bake blind for 15-20 minutes.

To Make the Filling

Cook the streaky bacon in a hot pan until crisp. Add the leeks and continue to cook for 3-4 minutes. Remove from the heat. In a large bowl beat the eggs, creamed cheese, mustard, cayenne pepper and seasoning together.

Add the leeks and bacon. Pour the filling into the baked pastry case and bake for a further 35-40 minutes.

Serve warm. A mixed leaf green salad makes the perfect accompaniment.