Bacon Leek And Cheddar Tart Food

BACON, LEEK AND CHEDDAR TART

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6 and put a baking sheet in to heat. Unroll the shortcrust pastry and use to line a 4cm deep 18cm loose-bottomed fluted tart tin. Trim off and discard any excess pastry by running a rolling pin over the edges of the tin. Line with a crumpled sheet of baking paper, then fill with baking beans or rice.
• Bake for 15 minutes, then remove the beans/rice and paper and bake for 5 minutes until the case is golden and cooked. Remove and reduce the oven temperature to 180°C/fan160°C/gas 4.
• Meanwhile, cook the cabbage and leek in freshly boiled water for 3 minutes, then drain well. Heat a dry pan over a medium-high heat, then fry the lardons for 5-10 minutes until crisp. Mix in the cabbage and leek.
• Whisk the eggs, cream, cheddar and tarragon in a bowl and season well. Scatter the bacon, cabbage and leek mixture in the tart case, then pour over the egg mixture. Ensure the filling is evenly distributed, then bake for 25-30 minutes until golden and cooked through. Remove from the tart tin onto a board to serve.

CRAB, LEEK & CHEDDAR TART

Steps:

• Put the flour, butter and a good pinch of salt into a food processor, and blitz until the mix resembles breadcrumbs. Combine the yolk with 1½ tbsp very cold water, then add this to the mixture and blitz again until the pastry comes together into a ball (you may need to add a little more water).
• Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment, and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hr until firm. Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside.
• For the filling, heat the butter in a heavy-bottomed pan over a medium heat, add the leeks, stir, season and add 2 tbsp water. Cover, reduce the heat to low and cook for 15 mins until the leeks are soft. Uncover, turn up the heat and cook until any liquid has evaporated. Remove from the heat and leave to cool.
• Prick the base of the pastry case all over with a fork, then line with baking parchment and baking beans. Bake on the hot baking sheet for 12 mins, remove the parchment and beans, then bake for 13 mins more. Leave to cool slightly, then spoon the leeks into the pastry case.
• Mix together the double cream, crème fraîche, whole egg and egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the layer of leeks, then scatter over the cheese.
• Return the tart to the baking sheet in the oven and bake for 35-40 mins, or until the pastry is golden and the filling is just set in the middle (it will continue to cook as it cools). Leave to cool for 15 mins, then remove from the tin and serve.

LEEK AND CHEDDAR TART

Steps:

• Preheat oven to 350F.
• Bake pie shell until light brown, about 20 minutes.
• Let cool.
• Melt butter in medium skillet over low heat.
• Add leeks and saute until tender but not soft, about 15 minutes.
• Spread in pie crust.
• Sprinkle with 1 cup cheese.
• Whisk yolks, cream, salt, pepper and mace in medium bowl.
• Pour over leeks; sprinkle with remaining cheese.
• Bake until filling is set and golden-brown, about 40 minutes.
• Cool atleast 40 minutes before serving.

CHEESY LEEK & BACON PUFF

Steps:

• Heat 1 tbsp of the olive oil in a frying pan and fry the bacon for 3-4 mins until it begins to crisp. Tip onto a plate lined with kitchen paper. Add the remaining olive oil to the pan with the butter and allow to melt before adding the leeks and thyme. Season and cook for 3-4 mins until softened. Place in a bowl with the crisp bacon and cheese, and allow to cool.
• Whisk the egg in a small bowl with 1 tsp water, to make an egg wash. Cut one-third off the pastry and, on a lightly-fl oured surface, roll out to make a 15cm x 30cm rectangle, and place on a baking sheet. This will form the base of the tart. Pile the leek mixture in the middle of the base, leaving a 2cm surround. Roll the remaining pastry into a larger rectangle which will cover the leek mixture easily. Brush the edges of the pastry base with egg wash, then carefully lay over the larger rectangle and smooth the surface to get rid of any trapped air. Cut away excess pastry to form a tidy edge and glaze with egg wash. With the back of a fork, press to seal the edges. Chill for 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Brush the top of the pastry with more egg wash and season the top before baking. Cook for 10 mins, then reduce the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed up and golden brown. Serve either hot or at room temperature.
• To make ahead, freeze at end of stage 2 for up to a month, or refrigerate for up to a day.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

BACON POTATO CHEDDAR TART

Steps:

• Preheat oven to 350 degrees.
• Mix the minced onions and garlic together.
• Get a skillet (all metal, no rubber or plastic handles) or pie dish.
• Coat the cooking area of the skillet with cooking spray.
• Cut the parchment paper into a circle that covers the cooking area of the skillet, and place it in side the skillet.
• Start lining the center of the skillet with a layer of bacon in a fan pattern, with one end of the bacon at the center and the other end hangs over the end of the skill. Each slice should overlap about a 3rd to half of the width of a bacon slice. Take care to stagger the bacon at the center so you don't end up with a very thick layer of bacon in the center of the pan.
• Slice your potatoes in about 1/4 inch thick slices.
• After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon.
• After completely adding a layer of potato that covers the bottom of the skillet, sprinkle some pepper, onions/garlic mixture, and a generous portion of cheddar on top of each layer.
• Repeat the previous 2 steps until the potato & cheese layers are stacked about 1 inch above the top of the skillet.
• Fold all of the bacon stips on top of the stack of potato until the top layer is completely covered.
• Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking.
• Bake at 350 degrees for 2 hours and 30 minutes.