Freeform Ba­con, Leek & Egg Tart

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SERVES 4 PREP 15 min­utes

COOK 30 min­utes COST $3.45 a serve

2 sheets frozen puff pas­try, thawed 1 ta­ble­spoon light olive oil

1 leek, pale sec­tion only, thinly sliced 4 rash­ers ba­con, rind re­moved, halved 3 eggs, at room tem­per­a­ture

1/3 cup cream

1 tomato, thinly sliced

½ cup grated tasty cheese

1 Pre­heat oven to 200ºC/180ºC fan-forced. Line 2 oven trays with bak­ing paper. Place pas­try sheets on trays. Fold edges over to cre­ate a 1cm-wide bor­der on each sheet. Bake for 10 min­utes or un­til puffed. Cool slightly, then press down cen­tre to flat­ten.

2 Mean­while, heat oil in a fry­ing pan over mod­er­ate heat. Add leek; cook and stir for 3 min­utes or un­til ten­der. Re­move from pan. Add ba­con to pan; cook for 2 min­utes each side or un­til browned.

3 Re­duce the oven tem­per­a­ture to 180ºC/ 160ºC fan-forced. Whisk eggs and cream in a jug. Ar­range tomato, leek and ba­con over pas­try. Driz­zle with egg mix­ture; sprin­kle with cheese. Bake for 20 min­utes or un­til egg mix­ture is just set at cen­tre.

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