- 225g (1 1/2 cups) plain flour
- 150g chilled butter, chopped
- 1 1/2 tablespoons chilled water
- 1 tablespoon olive oil
- 1 leek, trimmed, thinly sliced
- 175g short-cut bacon rashers, coarsely chopped
- 40g (1/2 cup) coarsely grated vintage cheddar
- 4 eggs
- 125ml (1/2 cup) milk
- Step 1Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until the dough just comes together. Cover and place in the fridge for 30 minutes to rest.
- Step 2Preheat oven to 200ºC. Roll out pastry on a lightly floured surface until 4mm thick. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim, allowing 2cm to overhang. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until light golden. Set aside to cool slightly. Use a large serrated knife to trim excess pastry. Place on a baking tray.
- Step 3Reduce oven temperature to 180ºC. Heat the oil in a frying pan over medium-low heat. Cook the leek, stirring, for 8 minutes or until soft but not coloured. Transfer to a plate. Increase heat to medium. Add bacon and cook, stirring, for 4 minutes or until golden.
- Step 4Sprinkle the leek, bacon and cheddar over the pastry base. Whisk the eggs and milk in a jug. Season with salt and pepper. Pour the egg mixture over the leek mixture. Bake for 25 minutes or until set.
- Low carb
- Low sugar
- Lower gi
Know how: Leeks hide a lot of dirt between the leaves, so wash well, chop as desired, then run under cold running water. Cook finely chopped leek until caramelised. To make canapes, serve with goats cheese on squares of pumpernickel. Leeks contain vitamin C and they are a good source of dietary fibre. If you eat the green tops, you’ll also get some beta-carotene.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste