I put both hands up and declare… I LOVE LEEKS. Roasted, soup and in delicious tarts like this one. They have a beautiful delicate flavor that celebrates the cooler months and here in the south, Winter and the cooler parts of the year are perfect for enjoying this wonderful vegetable as the price drops dramatically. This Tart, a glass of Chablis and a picnic in the countryside and you could be anywhere in France !!
- 50ml Olive Oil
- 150gm Diced Bacon
- 75gm Butter
- 1Kg Leeks (White part) thinly sliced
- 2 Sheets Short Crust Pastry
- 4 Large Eggs
- 100ml Full Cream Milk
- 150ml Pouring Cream
Heat the oven to 220c. Place a large non slick pan on the stove. Add the oil and bacon.
Cook until it starts to brown.
Add the butter and allow to melt, reducing the heat.
Add the leeks and cook until soft, stirring occasionally. Roughly 10 minutes. Remove from the heat.
Line a 25cm Flan tin (removable base) with the shortcrust pastry. Pick with a fork to hold in the mould and trim the edges. Combine the milk, creme and eggs in a bowl and beat.
Place the flan onto a tray to catch any oil/butter which may run off during baking.
Spread the leek bacon mixture over the base of the flan evenly.
Add the cream mixture and smooth out the top
Bake for 30 minutes or until the pastry is cooked through and the egg mixture set.
Allow to sit for 5 minutes. Remove from the flan tin and serve.