Spanish Leek Tart Recipe
Spanish Leek Tart is an easy to prepare recipe which cannot just escape your guest's attention. Try this amazingly delicious Spanish Leek Tart, you will surely love to talk about with us.
Ingredients
| Flour | 225 Gram | |
| Good pinch salt | ||
| Butter | 200 Gram | |
| Oil | 30 Milliliter | |
| Bacon rashers | 100 Gram, chopped | |
| Cooked ham | 225 Gram, diced | |
| 6 leeks, sliced thickly | ||
| Chicken stock | 225 Milliliter | |
| Eggs | 4 , beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Sieve the flour and salt into a bowl and rub in the butter.
Work it into a ball, wrap and chill for 1 hour.
2 Heat the oil in a frying pan (skillet) and fry the bacon and ham until lightly golden.
Add the leeks and cook gently for 10 minutes, stirring constantly.
3 Add the stock and seasoning, and cook gently for 45 minutes.
Remove from the heat, allow to cool, then stir in the beaten eggs.
4 Preheat the oven to 200°C, 400°F, gas 6.
Press the pastry into a 23 cm (9 in) fluted flan tin (pan), and prick the base with a fork.
Bake for 10 minutes.
Spoon in the prepared filling, reduce the oven temperature to 190°C, 375°F, gas 5 and bake the tart for a further 30-35 minutes.
Serve warm.
Work it into a ball, wrap and chill for 1 hour.
2 Heat the oil in a frying pan (skillet) and fry the bacon and ham until lightly golden.
Add the leeks and cook gently for 10 minutes, stirring constantly.
3 Add the stock and seasoning, and cook gently for 45 minutes.
Remove from the heat, allow to cool, then stir in the beaten eggs.
4 Preheat the oven to 200°C, 400°F, gas 6.
Press the pastry into a 23 cm (9 in) fluted flan tin (pan), and prick the base with a fork.
Bake for 10 minutes.
Spoon in the prepared filling, reduce the oven temperature to 190°C, 375°F, gas 5 and bake the tart for a further 30-35 minutes.
Serve warm.
Chef
