1 packet shortcrust pastry sheets
6 bacon rashers, rind removed and chopped
40 g butter
3 leeks, thinly sliced
1½ cups grated tasty cheese
1 cup milk
1 cup thickened cream
- Preheat oven to 200°C (180°C fan forced). Roll out each disc of pastry on a lightly floured surface until 3mm thick. Use each pastry sheet to line a greased 23 x 3cm-deep loose-bottom tart pan, trimming off excess. Line with baking paper and fill with uncooked beans or rice. Bake for 10 min. Remove beans and paper and bake for a further 15 min or until pastry is firm. Remove from the oven and allow to cool.
- Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add bacon and cook for 5 min or until browned. Transfer to a bowl and let cool. Reduce heat to low and add butter and leeks. Cook, stirring often, for 12-15 min or until leek is very soft. Set aside and allow to cool.
- Spread cooled leeks, bacon and cheese evenly between pastry cases. In a bowl, whisk together eggs, milk and cream. Season well then pour evenly between pastry cases. Bake for 35-40 min or until firm and golden. Allow to cool or serve warm or hot. Cut into wedges and serve with Creamy Herb & Lemon Potatoes and Rocket & Roast Tomato Salad.