1 quantity shortcrust pastry
Plain flour, to dust
40g butter
1 leek, pale section only, washed, dried, thinly sliced
4 bacon rashers, excess fat trimmed, finely chopped
150g brie, thinly sliced
3 eggs, lightly whisked
80ml (1/3 cup) thickened cream
Salt & freshly ground black pepper
Make pastry following the recipe above to the end
of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm
rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement)
fluted tart tin, with removable base, with pastry and trim any excess.
Place in the fridge for 30 minutes to rest.
Meanwhile, preheat oven to 200°C. Melt the butter
in a large frying pan over medium heat until foaming. Add the leek and
bacon and cook, stirring, for 5 minutes or until leek softens. Remove
from heat.
Cover pastry base with baking paper and fill with
pastry weights, rice or dried beans. Bake in oven for 10 minutes.
Remove paper and weights, rice or beans. Bake for a further 8 minutes or
until golden. Remove from oven and reduce oven temperature to 160°C.
Top with the
leek mixture and brie slices. Whisk the eggs and cream together in a
bowl. Season with salt and pepper. Pour the egg mixture into the pastry
case.
Bake in oven for 25-30 minutes or until just set. Serve warm.
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