Dive into culinary authenticity with this rustic tart that enhances the simplicity of local products. The perfect combination of melting leeks, crispy smoked bacon and the roundness of sheep cheese creates an enchanting harmony of flavors. This generous tart, with its authentic charm, will conquer all palates and quickly become a classic in your culinary repertoire.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
In a non-stick pan, cook the bacon over medium heat without adding fat until golden. Drain and set aside. In the same pan, sauté the chopped onion and sliced leeks with a drizzle of olive oil for 10 minutes over low heat until tender. Drain thoroughly to avoid excess moisture.
- 2
In a bowl, beat the eggs with the thick cream. Add nutmeg, salt (moderately, as the bacon is already salty) and pepper. Incorporate the leeks, bacon and half of the sheep cheese. Mix gently.
- 3
Roll out the shortcrust pastry on a baking sheet lined with parchment paper. Pour the filling in the center, leaving 5 cm of free border. Fold the edges of the pastry over the filling in an irregular pattern for a rustic effect. Sprinkle the top with the remaining sheep cheese.
- 4
Bake at 190°C for 35 to 40 minutes, until the pastry is golden and crispy.
- 5
Let the tart cool slightly before cutting to maintain its shape. Serve hot, warm or at room temperature. Store in the refrigerator for up to 3 days.
- Avoid soggy pastry: Thoroughly drain the leeks after cooking is essential.
- Guaranteed crispiness: Preheat the baking sheet for a perfectly cooked tart bottom.
- Flavor balance: Use sheep cheese sparingly to not mask the sweetness of the leeks.
- Sweet touch: Add a teaspoon of honey to the leeks during cooking to enhance their natural flavor.
