Leek tart recipe (flamishe aux poireaux)
- Cuisine: Belgian
- Serves 6-8
Ingredients1 tbsp vegetable oil
150g diced bacon
White part of 3 medium leeks, finely sliced
400g savoury pastry
4 large eggs
Salt and freshly ground black pepper
PreparationHeat the oil in a wide non-stick pan and brown the bacon for 2-3 minutes. Transfer the bacon to a bowl.
Add the butter and the white of the leeks to the pan and cook over low heat for 10-15 minutes until the leeks are soft, stirring occasionally with a wooden spoon. Allow the leeks to cool.
Preheat the oven to 220°C.
Roll out the pastry to a thickness of about 4mm. Line the tin with the pastry and prick the pastry about 30 times with a fork.
Spread the cold leeks and bacon over the pastry.
In a bowl, whisk together the eggs, milk and cream. Season with salt and pepper, then carefully pour the mixture over the leeks.
Place in the hot oven and bake for about 40 minutes until the pastry is cooked. Serve hot.
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