Freeform Bacon, Leek & Egg Tart
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.