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.