Last weekend I went to Faversham Night Market held just after the summer solstice and was inspired by all the wonderful tarts and savouries on sale. The following day I set about trying to make a healthier tart so made a few tweaks to cut calories from this googled recipe for Cheesy leek tart. I skipped the cream and used some creme fraiche left over from last weeks almond cake with milk and cut down the cheese quota by a third.
The resulting tart was delicious even if I do say so myself and went rather well with a few jersey royals and salad.
Bacon and Leek Filo Tart
200g smoked pancetta lardons or chopped smoked streaky bacon
1 onion, finely diced
2 cloves garlic, crushed
3 small leeks approximately (500g), washed and shredded
6 sheets filo pastry
Oil, for brushing
30g unsalted butter, melted
4 large eggs, beaten
50ml reduced fat creme fraiche
100ml whole milk
Salt and pepper
100g strong Cheddar cheese, grated
2-3 sprigs fresh thyme leaves, picked
Pre-heat the oven to 190C or gas mark 5.
Fry the pancetta or bacon over a medium to high heat until golden then stir in the onion, garlic, and leek then reduce the heat to medium and cook for a further 10 minutes, stirring as you go. Leave to cool for 15 minutes.
Take a sheet of filo then lay into a greased medium sized oven-proof frying pan or 8″ round baking tin. Brush lightly with the oil then repeat the process until the filo has been used up, overlapping each sheet so every side of the pan has some filo hanging over, brush with a final coating of butter.
Beat together the eggs, creme fraiche and milk then season with salt and pepper. Scatter in the cool pancetta and leeks, then the cheese and thyme and mix well.
Gently pour the egg and cheese mixture into the pastry base then brush the filo pastry with a last coating of butter.
Bake for 30-35 minutes until golden and the egg has set. Leave to cool for 5 minutes, before portioning and serving with a salad.