Spanish Leek Tart
|Flour||1⁄4 Pound (About 225 Grams Or 2.25 Cup)|
|Butter||7 Ounce (About 200 Grams Or 7/8 Cup)|
|Oil||2 Tablespoon (About 30 Milliliter)|
|Smoked bacon rashers||1⁄4 Pound, chopped (Use Slices, About 100 Grams)|
|Cooked ham||1⁄2 Pound, diced (About 225 Grams)|
|Leeks||6 , sliced thickly|
|Chicken stock||8 Ounce (About 225 Milliliter Or 1 Cup)|
|Eggs||4 , beaten|
1 Sieve the flour and salt into a bowl and rub in the butter.
Work it into a ball, wrap and chill for 1 hour.
2 Heat the oil in a frying pan (skillet) and fry the bacon and ham until lightly golden.
Add the leeks and cook gently for 10 minutes, stirring constantly.
3 Add the stock and seasoning, and cook gently for 45 minutes.
Remove from the heat, allow to cool, then stir in the beaten eggs.
4 Preheat the oven to 200Â°C, 400Â°F, gas 6.
Press the pastry into a 23 cm (9 in) fluted flan tin (pan), and prick the base with a fork.
Bake for 10 minutes.
Spoon in the prepared filling, reduce the oven temperature to 190Â°C, 375Â°F, gas 5 and bake the tart for a further 30-35 minutes.