However my blog is always at the back of my mind and I hope to pick up from where I have last stopped. I made these tartlets quite a while back and they are extremely delicious. You can even freeze them and then reheat them back in your oven whenever you feel like having a quick lunch or snack.
Bacon and Leek Tartlets
Recipe Adapted from Taste.com.au
Ingredients for the Pastry:
2 cups plain flour
150g butter, chilled and cut into cubes
1 egg yolk
Ingredients for the Filing:
1 large leek, trimmed, halved, washed, thinly sliced
160g rindless shortcut bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheddar cheese
1/2 cup fresh milk
Pinch of dried mixed herbs
Salt and pepper to taste
1) Combine flour and butter in a food processor. Process until mixture resembles fine breadcrumbs.
2) Add the egg yolk and process until dough just comes together. Turn pastry onto a lightly floured surface. Shape into a disc. Wrap in plastic wrap. Refrigerate for about 30 mins until slightly firm.
3) Meanwhile, prepare the filling. Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10 to 12 minutes or until leek is soft. Remove from heat. Stir in parsley. Leave aside to cool.
4) Roll out pastry between 2 sheets of baking paper or cling film to form a 30cm circle. Line base and side of of tart moulds with pastry, trimming excess. Prick the tart shell and freeze for about 15 minutes.
5) Preheat oven to 180°C/160°C fan-forced. Place tart shells and bake blind for about 10 minutes. Remove baking paper and rice or weights and bake for another 10 minutes or until pastry is golden brown. Cool tart shells for 5 minutes.
6) Beat the eggs lightly, season with salt and pepper. Add in the grated cheese and the leek/bacon filing. Spoon into tart shells and bake for about 20 mihnutes until top is golden brown. Serve tartlets with a side salad.