French leeks & bacon tart

A traditional French leeks & pancetta tart, with a crispy and crumbly base and a moist velvety filling. Absolutely delicious and very easy to make.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

On a frying pan at medium-high heat add the pancetta and fry until it starts to brown, add the oil and garlic and fry for a minute. Lower the heat to medium, add the chopped leeks (both white and green bits) and fry them until leeks have softened, stirring regularly so they don’t burn. Then add the white wine, stir it so it coats all the leeks, then cook and stir the mix until all the liquid is gone (very important). Remove from the heat ands put to the side.

Step 2

Add the milk, 1 egg and canola oil to a large bowl and lightly beat them together until integrated. In another bowl mix the flour, baking powder and salt. Add the dry ingredients to the wet mix a little at a time, mix it in, then add a bit more, mix it in, repeat until you’ve added all the flour mix. Join the dough with your hands, without kneading it, ad kneading will develop the gluten and affect the texture. Once all is together, wrap in cling film and refrigerate for at least 30 minutes.

Step 3

Pre-heat the oven to 170C. While it heats, line the base of a tart mould with parchment paper.

Step 4

Unwrap the pastry and roll it over a lightly floured surface with a rolling pin to a thickness of about 5 mm. Place it in the lined tart dish pressing well into the corners and sides, and pierce the bottom all over with a fork.

Step 5

Part-bake the base in the oven at 170C for 10 minutes. This step prevents a soggy bottom and it’s definitely necessary if using a fan oven, but it can be skipped if using a gas oven.

Step 6

In a large bowl mix the crème fraiche, eggs, salt and pepper, then add the fried leeks mix and stir well until you have a homogeneous mix. Pour the filling into the part-baked base and smooth the top with a spoon or spatula.

Step 7

Bake in the oven at 170C for 35-45 minutes.

Step 8

Take it out of the oven and let it cool for 5 minutes. Slice and serve warm right away or later at room temperature. Enjoy!