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Leek And Bacon Pie » Simple and Healthy Recipe! ✅

This cake is divided into several categories from Chez Julia. I love to have breakfast at any time of the day. I especially like having friends over for Sunday brunch, because it’s such a nice day. This particular recipe was born from a couple of bunches of leeks in the brittle that were supposed to be used. Where I could have chosen another vegetable, leeks took center stage. Greenmarket Farmer’s Plump Pork Sausages and a Sour Greens Salad with Mustard Vinaigrette are my favorite dishes. And a bottle of sparkling wine, ¡Bien sur! —ChefJune

  • your favorite recipe for a savory tart

  • 4 thick slices of bacon

  • 2 cups chopped leeks (both white and light green)

  • 1 clove garlic, finely minced

  • 2 extra large eggs.

  • 1 cup crème fraîche (or sour cream)

  • 1 tablespoon organic unbleached flour

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground white pepper |

  • a dash of chili sauce

  1. Heat oven to 375 degrees F. Fry bacon. Drain well and cut crisp strips into 1/4-1/2 inch slices. Fry the leeks and garlic in the bacon fat until tender. Put the leek and bacon mixture on the base of the tart.

  2. Beat the eggs in a medium-sized non-reactive bowl. Mix the other ingredients. Pour the mixture over the leeks and pancetta. Cook for 45 minutes. The cream should still be flaky in the center.

  3. Let stand 10 to 15 minutes before serving. This is also good served at room temperature.

Over 30 years chef, educator, writer, consultant, “winie”, tour guide/coordinator

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