4 – 6 Portions
DOUGH
• 200 g (360 ml) cake flour
• 100 g (110 ml) butter
• pinch of salt
• 30 – 45 ml cold water
Place flour, butter and salt in a food processor. Process until it resembles breadcrumbs. Add just enough water to form a dough. Cover with clingfilm and allow to rest in the fridge for about 30 minutes. Roll out on a floured surface. Spray an 18 cm tart dish with non-stick spray. Line with the dough.
• 30 ml butter
• 250 g streaky bacon, diced
• 3 leeks, well-rinsed and sliced
• 1 x tin (340 g) corn kernels, drained
• 100 g cheddar cheese, grated
• 3 eggs
• 250 ml cream
• 125 ml milk
• salt and freshly ground black pepper to taste
Preheat the oven to 180ºC. Melt half the butter in a pan. Fry the bacon until crispy, remove and drain on kitchen paper. Melt the rest of the butter in the same pan and fry the leeks until soft. Mix leeks, bacon and corn kernels. Sprinkle half the cheese into the pastry-lined tart dish. Spoon in the filling. Sprinkle the rest of the cheese on top. Beat together the eggs, cream and milk and pour over the filling. Season with salt and pepper. Bake for about 34 minutes until set.