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Receta Best: Leek Tart
by Global Cookbook

Best: Leek Tart
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Ingredientes

  • 1 x 11 inch tart/quiche shell
  • 2 Tbsp. butter
  • 4 c. leeks, minced (=5)
  • 2 Tbsp. dijon mustard
  • 5 slc bacon, cooked and crumbled
  • 2 x Large eggs
  • 1/2 c. whipping cream
  • 1/4 tsp light cream
  • 1/4 tsp pepper
  • 1 pch salt

Direcciones

  1. Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water.
  2. On lightly floured surface, roll out pastry and fit into 11-inch tart or possibly quiche pan; chill for 20 min. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 min.
  3. Remove pie weights and foil; Bake for 15 min longer or possibly just till lightly golden brown. Let cold.
  4. Meanwhile, in large skillet, heat butter over medium-low heat; cook leeks, stirring occasionally, for about 30 min or possibly till softened. Let cold.
  5. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together Large eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 min or possibly till golden brown.