Recipe for leek tart with bacon and mushrooms
I love pies; they can be varied endlessly, they are genius for using up leftovers from the fridge, and they taste wonderful! ?
You can put anything you want in your pie, most things work with a good crust and a tasty egg mixture ?
This one is with leeks, mushrooms, and bacon… served with a super simple, fresh raw vegetable salad… ?
Alternatively, you can buy a ready-made fresh dough and use it instead of making your own pie crust.
Ingredients
Pie crust (24 cm)
- 150 gram Butter
- 125 gram Wheat Flour
- 75 gram Graham Flour or whole wheat flour
- 3 gram Salt fine
- 1 pcs. Egg
Fill
- 0.5 pcs. Leek
- 100 gram Mushroom
- 100 gram Bacon diced
Egg Mixture
- 2 pcs. Egg
- 100 gram Sour Cream
- 50 gram Milk
- 16 gram Wheat Flour
- 3 gram Salt
- 50 gram Grated cheese
- 2 gram Nutmeg ground
- Pepper a bit
Instructions
- Crumble butter and flour with salt, possibly with a hand mixer.
- Gather the dough with an egg and knead it smooth.
- Let it rest in the fridge while you prepare the filling.
- Fry the bacon until crispy in a pan and remove from the heat.
- Slice the leeks and mushrooms and sauté them for 3-4 minutes in the pan.
- Roll out your tart dough on a floured surface and place it in a tart tin.
- Pre-bake it for 10 minutes.
- Put your bacon/leek/mushroom mix in the tart.
- Mix all ingredients for the egg mixture well and pour it into the tart.
- Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 25-30 minutes until the egg mixture is set and the tart is golden.
- The raw salad is made by slicing carrots into thin sticks and tossing them in white balsamic vinegar, liquid honey, and a pinch of salt.