A delicious salted pie with leek, mushrooms and bacon bits, topped with hazelnuts and gouda chips. Very easy to prepare and comforting on cold winter evenings!
Leek, mushroom and bacon pie
Ingredients
Shortcrust pastry
- 180 g flour any kind
- 75 g butter softened
- ½ tsp salt
- 5 cl tepid water
Filling
- 500 g leeks
- 3 or 4 big button mushrooms
- 150 g smoked bacon bits
- 15 cl sour cream
- 2 eggs
- few parsley sprigs
- 8 hazelnuts
- A handful of gouda or comté chips
- nutmeg
- salt
- pepper
- sweet chili pepper
Instructions
Dough preparation
- Mix the flour and salt in a bowl.
- Add the soft butter previously diced. Mix for a few minutes with your fingertips until you get a semolina-like texture.
- Add the water all at once to bind the dough and form a ball. Add a small amount of water if necessary, or conversely a little flour.
- Let the dough rest while you prepare the filling.
Filling preparation
- Wash the leeks. Cut the whites, and half them lengthwise. Then slice into thin slices. Also slice the greens into thin strips.
- Steam the leeks for 20 minutes.
- Fry the bacon bits in a frying pan.
- Cut the mushrooms into slices and fry them for a few minutes in olive oil.
- In a bowl, beat the eggs and add the cream.
- Mix in the cream. Add nutmeg, chilli pepper, pepper and a little salt.
- Incorporate the bacon bits and chopped parsley leaves.
- Place your pastry in a pie dish. Pour the cooked leeks and the mushrooms.
- Pour over the egg/cream/ bacon mixture.
- Coarsely crush the hazelnuts. Sprinkle the top of the tart with the hazelnut chips and cheese shavings.
- Bake the tart for 30 minutes at 180°C.
Notes
For a vegetarian version: simply remove the bacon.
For a vegan version: use a pie dough made with oil, replace the eggs and fresh cream by oat cream which you incorporate a little rice flour in.