Description
From "the choice is cheddar", good food magazine, october 1986. Prep times does not include pastry chilling.
Ingredients
- All-purpose Flour
- Salt
- Cayenne Pepper
- Sharp Cheddar Cheese
- Unsalted Butter
- Ice Water
- Bacon
- Leeks
- Light Cream
- Eggs
- Egg Yolk
- Fresh Ground Pepper
- Mild Cheddar Cheese
Instructions
- Preheat oven to 375 degrees
- Place first 5 ingredients in food processor fitted with steel blade
- Process until mixture resembles coarse crumbs
- With machine running, slowly pour in 2 t
- Ice water
- Process, adding more ice water if needed, until dough gathers into mass
- Remove dough from processor
- Roll dough on lightly floured surface into 13-inch circle
- Transfer to 10-inch tart pan with removable bottom
- Press dough lightly against side of pan
- Trim overhang to 1 / 2 inch, fold down against pan, and pinch lightly to make sturdy edge 1 / 4-inch taller than pan
- Prick bottom with fork at 1-inch intervals
- Refrigerate 1 hour
- Bake tart shell until surface feels dry, 16-17 minutes
- Cool completely on wire rack before filling
- Meanwhile, fry bacon in heavy medium skillet over medium-low heat just until crisp and lightly browned, about 6 ninutes
- Remove with slotted spoon to paper towels to drain, then crumble
- Pour off all but 1 t
- Of the bacon fat
- Add leeks and saute over medium heat until golden brown, about 10 minutes
- Let stand
- Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended
- Place cooled tart shell on baking sheet
- Scatter bacon, leeks, and cheese evenly over shell
- Place baking sheet on rack in oven
- Carefully pour custard into shell
- Bake just until custard is set in center, 25-30 minutes
- Let cool at least 15 minutes before serving
- Serve warm or at room temperature