Page 95 - COMING UNSTUCK by Sara tuck
P. 95
bacon, leek These are a real treat for
when your appetite returns
& gruyère and you’re in the mood for
a slightly naughty, indulgent
sad-arse dinner – I keep my
tarts freezer well-stocked.
Makes 3 Line three 12cm (5 in) loose-bottomed mini tart tins with
pastry. Trim to fit and pop in the fridge while you prepare the
200g (7 oz) ready rolled puff filling. Preheat the oven to 180˚C (350˚F). Melt the butter
pastry in a deep frying pan and cook the bacon or pancetta over
2 tbsp butter a medium heat for 5 minutes. Add the onion and leek, season
100g (3½ oz) streaky bacon with salt and pepper and cook for 10 minutes, then add ⅓ cup
or pancetta, chopped of cream and cook a further 5 minutes. Put aside to cool for
1 onion, finely chopped 10 minutes. Whisk the remaining cream with the eggs and yolk.
1 leek, trimmed, halved Divide the leek and onion filling among the pastry-lined tart
lengthways, sliced shells. Pour over the egg mixture and top with cheese. Bake in
sea salt & freshly ground pepper the oven for 35-40 minutes until golden and irresistible. Rest for
⅔ cup cream (heavy cream) 10 minutes. Remove from the tin and cook a further 5 minutes.
3 eggs Serve with a small green salad.
1 egg yolk
⅔ cup grated Gruyère cheese If freezing, cool completely first then remove from tins and
bitter salad leaves to serve wrap individually in plastic wrap. To reheat, defrost in the fridge
overnight (or on a gentle heat in the microwave) then return to
a hot oven for 10 minutes to heat through.
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