Bacon-Leek Tart

Posted At : March 11, 2010 12:39 PM
Related Categories: Kid's cooking, Library Classes, cooking class, recipe
I posted on Facebook that I was having leftover tart for breakfast this morning and had several comments including a recipe request. 

I decided to cook last night because I wanted a hot meal.  My husband is out of town and while I had a delicious meal on Tuesday evening, it was a cold plate.  I had the best smoked salmon ever (caught in Alaska,given to me by a customer) but last night was rainy and I needed warm food.  I had some fresh strawberries on the side.

Bacon-Leek Tart from Rachael Ray Magazine

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices thick-sliced smoked bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

  1. Preheat the oven to 350°. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.

  2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.

  3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge any dirt. Slowly lift the basket from its bowl so the dirt stays at the bottom; discard the water and rinse the bowl. Replace the basket and spin the leeks dry.

  4. In a medium skillet, cook the bacon over medium heat until lightly golden, 8 to 10 minutes. Drain off all but about 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.

  5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.

I followed the recipe and I enjoyed this.  It was very custardy and heated up well today in a 350 degree oven. 

I am going to a library today to cook for the teens.  The librarian is having a celebration to reward the teens for reading books.  I love to support this!

Comments (0) | Print | Send | eMail Carlin | del.icio.us
Comments

There are no comments for this entry.

[Add Comment]
BlogCFC by Raymond Camden. v.5.003.