John Myers
Ingredients for 4 servings:
- 200 g flour
- 100 g butter
- 3 eggs
- 1 ½ kg leeks
- 250 g bacon or jerked meat
- 1 cup white wine, dry
- salt and pepper
- Paprika powder, sweet
- 250 g sweet cream
- 4 tbsp crème fraîche
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
delicious with a glass of wine with guests, with salad a nice main course
Knead the flour, butter, a pinch of salt, and an egg into a shortcrust pastry and line a springform pan, forming a high rim. Place the springform pan in the refrigerator. Fry the diced bacon in a pan, add the sliced leeks, season with salt, pepper, and paprika, then sauté uncovered. Stir once after 5 minutes. After 10 minutes, add the white wine and simmer uncovered until the liquid has evaporated. Transfer the leeks to the prepared springform pan. Mix 2 eggs, cream, and crème fraîche into a sauce, season with salt, pepper, and paprika, and pour evenly over the leeks. Bake the tart in a preheated oven at 170°C (350°F) for 40-45 minutes. If you stick to the cooking times given, the leeks won’t get too soft and the tart will cook quickly.
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