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flour salt cayenne pepper Cheddar cheese unsalted butter water bacon leeks light cream eggs egg yolk salt ground pepper Cheddar cheese
Viewed: 41 - Published at: 7 years agoIngredients
- 1 cup all-purpose flour
- 12 teaspoon salt
- 14 teaspoon cayenne pepper
- 1 cup cubed sharp cheddar cheese (about 4 oz.)
- 4 tablespoons unsalted butter, cold, cut into 8 pieces
- 2 tablespoons ice water (or as needed)
- 8 slices thick bacon, cut crosswise into 1/2-inch strips
- 4 medium leeks, rinsed well, dried, sliced 1/2-inch thick (white part only)
- 1 12 cups light cream or 1 12 cups half-and-half
- 3 large eggs
- 1 large egg yolk
- 12 teaspoon salt
- 12 teaspoon fresh ground pepper
- 1 cup shredded mild cheddar cheese (about 4 oz.)
Method
- Preheat oven to 375 degrees.
- Place first 5 ingredients in food processor fitted with steel blade; process until mixture resembles coarse crumbs.
- With machine running, slowly pour in 2 T. ice water; process, adding more ice water if needed, until dough gathers into mass.
- Remove dough from processor.
- Roll dough on lightly floured surface into 13-inch circle.
- Transfer to 10-inch tart pan with removable bottom; press dough lightly against side of pan.
- Trim overhang to 1/2 inch, fold down against pan, and pinch lightly to make sturdy edge 1/4-inch taller than pan.
- Prick bottom with fork at 1-inch intervals.
- Refrigerate 1 hour.
- Bake tart shell until surface feels dry, 16-17 minutes.
- Cool completely on wire rack before filling.
- Meanwhile, fry bacon in heavy medium skillet over medium-low heat just until crisp and lightly browned, about 6 ninutes.
- Remove with slotted spoon to paper towels to drain, then crumble.
- Pour off all but 1 T. of the bacon fat.
- Add leeks and saute over medium heat until golden brown, about 10 minutes.
- Let stand.
- Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.
- Place cooled tart shell on baking sheet.
- Scatter bacon, leeks, and cheese evenly over shell.
- Place baking sheet on rack in oven.
- Carefully pour custard into shell.
- Bake just until custard is set in center, 25-30 minutes.
- Let cool at least 15 minutes before serving.
- Serve warm or at room temperature.
