Leek and bacon tart with warm goat’s cheese salad
A recipe inspired by the book “Tartes et Salades” by Sophie Dudemaine. It’s a book full of lovely recipes that are quite easy to make. Sophie suggests several types of pastry to go with quiches and savoury tarts. Ever since I discovered her crisp shortcrust pastry, I always make this one because it’s light, very easy and very quick. In five minutes, it’s ready. And the great advantage: you know what’s in it. If you look at the ingredient list of ready-made pastry, you might just want to adopt it too. Give it a go and you’ll see!
Preparation
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Step 1
Make a shortcrust pastry; I suggest a crisp pastry based on petits-suisses (those little fresh cheeses), very light.
Let it rest while you prepare the vegetables.
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Step 2
Peel the leeks, wash them and cut them into small lengths.
Cook them in a frying pan (either in butter if you like things generous, or covered with a glass of water so they don’t catch on the bottom of the pan).
Let them cool.
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Step 3
Prepare the custard mixture: beat the eggs, milk, salt and pepper in a large bowl.
Roll out your pastry on a floured work surface or on baking parchment.
Lay it in a previously buttered dish.
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Step 4
Preheat the oven to 180°.
Spread the bacon slices and the leeks over it.
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Step 5
Pour in the custard mixture and bake for 40 to 45 minutes.
Prepare a green salad (escarole, frisée) and a vinaigrette with 2 tbsp of oil and 2 tbsp of vinegar.
Slice the fresh goat’s cheese, sprinkle the slices with thyme and a little oil.
Put them under the grill for a minute or two.
Arrange the salad on the plates, lay the cheese on top and, alongside, a slice of leek and bacon tart.
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