Friday, December 24, 2010
Recipe: Leek, Bacon and Cheddar Tart
Leek and bacon, what a classic combination! I used up the last of my home grown leeks- they looked so sad out there in the snowy garden. I had to wait for the garden to "thaw out" a bit before I could even get them out of the ground anyway! A nice strong tasting tart, it goes perfectly with a fresh green salad, in a simple lemon juice and olive oil dressing.
Leek, Bacon and Cheese Tart (serves 2) £1.62 per pie, 1.81 with salad
2 tbsp butter
1 tsp herbs du Provence
3 leeks, diced
4 rashers smoked bacon
2 tbsp cream cheese
Salt and pepper to taste
1 sheet ready rolled puff pastry
20g finely grated cheddar
Splash of milk for brushing
1. Preheat the oven to 200C. Cook the Leeks, in the butter and herbs on a medium heat, covered, for 15 minutes, stirring occasionally.
2. Meanwhile, grill the rashers of bacon until well done and crispy. Cool and dice finely, and mix into the leek mixture with the Philadelphia. Season to taste.
3. With a 5 inch round cutter, cut out two circles out of the sheet of ready rolled pastry. Place the circles onto a baking tray lined with greaseproof paper
4. With a knife, make a small border round the edge of each circle. In the middle of these circles, prick with a fork to prevent from rising.
5. Spoon the leek and bacon mixture evenly into the middle of each circle and top with the grated cheddar. Brush the edges of the pastry with milk, and place the tarts in the oven for 25 minutes.
6. Remove from the oven and serve.