Leek, Cheese and Bacon Tart

Basically this is a variation on my usual recipe of very basic Leek Tart, except that it features soft cheese with garlic and herbs and foregoes the egg-milk-cream mix. On the one hand I like the addition, on the other this might have been the reason why the crust didn’t become crisp at all (BF suggested a rating of only 3 stars at this point) – then again, an egg-milk-cream mix contains even more liquid, so we probably just didn’t give it enough time. It wasn’t quite enough for four, though.

We made this tart with (defrosted) mussels and shrimps instead of bacon, and the combination worked well, too.

Crosspost. Exact the same recipe was also published in the BBC Good Food magazine, Oct. 2009 edition.