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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal.—Anneliese Deising, Plymouth, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/2 cup cold butter |
9 to 11 tablespoons cold water |
filling: |
1 pound thick-sliced bacon, diced |
3-1/2 pounds leeks (white portion only), sliced |
2 tablespoons king arthur unbleached all-purpose flour |
4 eggs |
1 cup half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside.
3. On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes.
4. Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Serve warm. Yield: 10-12 servings.
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