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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- Pie crust thanks to Christopher Kimball
- 1 1/4 cups flour (you can use an all-purpose gluten-free flour if you wish)
- 1/2 teaspoon salt
- 1 stick cold butter, cut into little chunks
- 2 tablespoons cold vodka
- 2 tablespoons cold water
- Tart
- 5 slices bacon
- 2 leeks, white part and a little light green part, sliced thinly
- 5 ounces Jarlsberg, shredded
- 3 ounces Brie, as close to shredded as you can get (the big holes on the box grater work ok)
- 2 cups half-and-half or light cream
- 5 extra large eggs
- pinch of nutmeg
Method
- Put half the flour and salt into the bowl of a food processor with the metal blade and give it a whirl. Add the butter and process until it looks like cornmeal, about 10-15 seconds, Add the rest of the flour and process again.
- Turn the mixture into a bowl, sprinkle with the vodka and water, and mix with a rubber spatula. Flatten into a disc, wrap in plastic wrap and pop in the fridge for 30 minute before rolling out.
- Line a tart pan or pie plate withe the rolled out dough, weigh down with beans or pie weights and bake at 425 degrees for 10 minutes. Remove and let cool.
- Saute the bacon in a skillet until crisp; remove and drain on paper towels. Pour off most of the fat and chop or crunch up the bacon into bits. Reserve.
- Add the leeks to the skillet, take your time, and cook them slowly over low heat until they begin to turn a lovely golden shade. Remove, drain on paper towels, and set aside.
- Beat together the eggs and half-and-half in a bowl.
- Starting with the leeks, layer the leeks and bacon bits in the pie crust. Sprinkle with a pinch of nutmeg, Pour the half-and-half and egg mixture over and bake at 350 degrees for 40-45 minutes, until nice and puffy. Let cool for a few minutes, slice and serve.
