Monday, October 3, 2011

Delicious! Leek and Bacon Tart

I always like to have frozen pie crusts or puff pastry dough on hand to throw together a sweet or savory tart with whatever ingredients I have on hand. It's like a blank canvas and a great way to use any excess fruit, veggies or cheese.
This weekend I made a DELICIOUS leek and bacon tart with a goat cheese custard. Yum!

Here's how to do it...
First set out the pie shell so it can thaw whilst you prepare the filling and pre-heat oven to 350.

Chop 2 slices of center cut bacon (pancetta or prosciutto would work too) and cook down until fat is rendered out and bacon is crisp. Remove with slotted spoon and set aside.
Slice 2 leeks (or 1 large onion, it's all about using what you have) and cook on medium/low heat in the bacon fat until wilted and slightly caramelized but not browned - aprox 15 minutes.
At this point I like to deglaze the pan with a splash of white wine and season with black pepper and a bit of paprika to play off the smokiness of the bacon.
Add the bacon back to the pan, stir, and remove from heat to cool while you start your custard.

Custard: wisk together 1 whole egg, 2 additional egg yolks, 2/3 C milk or cream, 3 oz. plain greek yogurt or sour cream, 3 oz. goat cheese (or whatever cheese you like!), fresh grated nutmeg and black pepper to taste.

Prick bottom of crust with a fork and fill with leek and bacon mixture.
Pour custard over the top, place tart on a baking sheet and bake at 350 for 35-40 minutes until custard is set and top is golden brown.
And here is what you get... (I also opted to top with thinly sliced tomato and a sprinkling of parmesan upon reheating it) Enjoy!
This recipe can be adapted with whatever filling ingredients you have on hand, just use the basic custard formula and substitute any meats, cheeses and veggies that sound good to you (and a great way to use leftovers)
This tart can be frozen and reheated for a later date - so get crazy and make 2 at a time.

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