Gabriel Gaté shows how to wow with ease with his classic French leek tart recipe. Fill a ready-made pastry base with creamy leek mixture, pop it in the oven and ... voila!
- 1 tbsp vegetable oil
- 150 g diced bacon
- 30 g butter
- white part of 3 medium leeks, finely sliced
- 400 g savoury pastry
- 4 large eggs
- 100 ml milk
- 150 ml cream
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 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 4 mm. 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.
Photography by Brett Stevens. Food preparation by Phoebe Wood. Styling by Vivien Walsh.