Leek, bacon and cheese tart


I had bought a packet of four leeks (on offer at Lidl). I’d used the green ends to make ham and split pea soup and the remains of the other two to make Macaroni cheese with leeks. So I used the rest to make this tart.

Enough for 4-6:

  • Savoury shortcrust pastry case (mine was 20cm in diameter)
  • 20g butter
  • 2 leeks finely sliced
  • 6 rashers of streaky bacon
  • 170ml double cream
  • 4 large eggs
  • 150 finely grated cheddar
  • Grated nutmeg
  • Black pepper

Heat the butter in a large saucepan. Stir in the leeks. Cover, and cook very gently for 10 minutes. Then allow to cool.

Meanwhile, grill the bacon until it starts to crisp. Remove from grill, allow to cool a little, and cut into thin slices.

Beat the cream and the eggs together and stir in the cheese. Add the bacon and leeks, stirring well. Add nutmeg and black pepper according to taste.

Add the mixture to the pastry case, and cook at 160C (Gas Mark 4) for about 40 minutes, or until well browned and firm on the surface.

Serve warm or cold.



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