Leek and Egg Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup dairy-free margarine
- 1 egg (beaten)
- 1 Tbsp water
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl. Rub in the margarine until the mixture resembles breadcrumbs.
2.
Stir in the egg and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm|8" flan tin or dish.
4.
Roll out the pastry on a floured surface and line the tin. Prick the pastry base and bake for 5 minutes.
5.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
6.
For the filling: heat the oil in a frying pan and gently cook the leeks for 8-10 minutes, until soft. Remove from the pan.
7.
Add the bacon to the pan and cook, stirring, for about 4 minutes until golden.
8.
Beat together the nutmeg, soya cream, eggs and salt until blended.
9.
Sprinkle a layer of cheese on the pastry base. Top with half the leeks, then pour in half the egg mixture.
10.
Top with the rest of the cheese, then add the bacon, remaining leeks and egg mixture.
11.
Bake for 25-35 minutes, until the filling is set and the pastry is golden. Serve warm.
