Bacon, Leek and Potato Tart

I don't know about your house, but I live with a meat and potatoes kind of man, so sometimes I have to get inventive if I want him to eat outside of the proverbial box. This idea came when I realized that putting something tasty with bacon in pastry was a sure fire way to get him to enjoy something I really wanted. He still has no idea what all the ingredients are. It's best if we just don't tell him.

For the Tart you will need:

1 uncooked pie crust:

1 1/4 cup flour

3/4 stick cold butter, cubed

1/4 tsp salt

5 tbsp cold water

Combine salt and flour. You can use a food processor or mixer for this. Add butter and mix until it looks like a mealy dough. Add water 1 tbsp at a time until it makes a cohesive dough. Have extra cold water ready just in case your dough is a bit dry.

Pat into a round, wrap and chill for at least one hour.

preheat your oven to 350 F. and prep the rest of your ingredients.

For the filling you will need:

6 slices bacon, cooked crisp

4 potatoes, sliced thin and par cooked

1 large leek, cleaned sliced thin and lightly sauteed

The easiest thing to do is utilize your bacon fat here and cook the potatoes and leeks in it as well!

Use paper towels or tempura paper to drain the fat and set aside.

Once you have everything together, roll out your dough and place it in a tart tin. You don't want it too thick, or it won't be very crispy. Prick the bottom of the dough, pop into the oven for 7 to 10 minutes or until turning a light golden brown. Add your potatoes, leeks and bacon to the tart crust and then pour over 3 tsp cream + 1 egg (2 if you really like eggs), lightly beaten with a fork.

Bake about 20, then turn off your oven and allow to cool.

This is perfect for a light supper with some arugula and mushrooms, or even with a lovely little french onion soup!