Leeks have a gentle sweetness that works anywhere you usually use onions. Theyre especially good with eggs and cream and contrasted with salty foods, such as bacon and vintage cheddar.
- Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until the dough just comes together. Cover and place in the fridge for 30 minutes to rest.
- Preheat oven to 200ºC. Roll out pastry on a lightly floured surface until 4mm thick. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim, allowing 2cm to overhang. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until light golden. Set aside to cool slightly. Use a large serrated knife to trim excess pastry. Place on a baking tray.
- Reduce oven temperature to 180ºC. Heat the oil in a frying pan over medium-low heat. Cook the leek, stirring, for 8 minutes or until soft but not coloured. Transfer to a plate. Increase heat to medium. Add bacon and cook, stirring, for 4 minutes or until golden.
- Sprinkle the leek, bacon and cheddar over the pastry base. Whisk the eggs and milk in a jug. Season with salt and pepper. Pour the egg mixture over the leek mixture. Bake for 25 minutes or until set.
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