{"id":2818,"date":"2013-03-02T22:25:15","date_gmt":"2013-03-02T14:25:15","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2818"},"modified":"2013-03-06T22:41:52","modified_gmt":"2013-03-06T14:41:52","slug":"leek-and-bacon-tart","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/leek-and-bacon-tart\/","title":{"rendered":"Leek and bacon tart"},"content":{"rendered":"

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I remember my first few weeks of owning a\u00a0Thermomix.\u00a0 Like many people, I was unsure about how it really worked or what I had to do.\u00a0 My feelings were a mixture of fear and excitement all rolled into one.\u00a0 I was so pleased to have this amazing machine on my kitchen bench but also wondered what\u00a0I was\u00a0supposed to do with it?<\/p>\n

I\u2019m so pleased that after a little trial and no real error I got the hang of it.\u00a0 Now I love that I can just look at a recipe and know that I can adapt it to the\u00a0 Thermomix easily.<\/p>\n

There are also so many other things that are (still surprising to me and) fabulous about this little machine.<\/p>\n

I still love several things that the Thermomix can do so easily:<\/p>\n

–\u00a0Chop 1 (small) clove of garlic (my food processor NEVER did this);<\/p>\n

–\u00a0Make 1 litre of chicken stock in 30 minutes (without me even checking it);<\/p>\n

–\u00a0Clean my vegetable drawer out and make Vegetable stock concentrate that will then keep for 3 months in the fridge;<\/p>\n

–\u00a0Homemade butter in 2 minutes THEN make it spreadable or flavoured;<\/p>\n

–\u00a0Being able to steam while cooking soup, and all in one machine (pot);<\/p>\n

–\u00a0Salad in 2 seconds (literally);<\/p>\n

– Chop onions in 2 seconds, which means I NEVER have to chop an onion again;<\/p>\n

–\u00a0Custard (like Nanna used to make) in 7 minutes.<\/p>\n

What\u2019s your favourite thing that the Thermomix does so easily?<\/strong><\/p>\n

This recipe was one that I made up after looking at a couple on the internet.\u00a0 In the near future I’ll talk about how to adapt recipes because I know a few people want to know how to do it.\u00a0 For now, I hope you enjoy this recipe.<\/p>\n

leek and bacon tart (recipes\u00a0by Fiona at Food 4 Thought).<\/span>
\n makes 20x30cm tart (enough for 4 adult as a meal with salad)<\/span><\/p>\n

pastry<\/span> (adapted from a recipe in Rainbow Recipes by Aileen Sforcina)<\/em>
\nIngredients<\/span>
\n200g whole wheat grain
\n50g mixed seeds
\n70g water
\n10g olive oil
\n\u00bd teaspoon sea salt or to taste<\/p>\n

Preparation<\/span>
\nYou will need a tart tin,\u00a0rolling pin, Thermomat and\/or non-stick baking paper.<\/p>\n

Place grain into TM bowl and mill for\u00a050\u00a0seconds <\/strong>on speed 9.\u00a0\u00a0<\/strong>Add seeds and chop\u00a0for further\u00a010 seconds <\/strong>on speed\u00a07<\/strong>.<\/p>\n

Add remaining ingredients and mix for\u00a05 seconds <\/strong>on speed\u00a05 <\/strong>to combine.\u00a0 Remove from TM bowl, roll out and line tart tin.\u00a0 Prick base with fork and set aside while making filling.<\/p>\n

My tips:<\/span> *When you roll this out make sure it isn’t too thick.\u00a0 If you get any holes just tear of a piece of pastry and patch it (as shown in my photos).\u00a0\u00a0 When I roll my pastry out I use my Thermomat on the base and a piece of baking paper on top.\u00a0 This means that I don’t need any flour and it won’t stick.\u00a0 *You can make the pastry cases ahead of time and store them in the freezer for several weeks.\u00a0 When you want to use them, simply put them into a pre-heated oven straight from the freezer.<\/p>\n

e<\/strong>ase: 9\/10.\u00a0 This is the easiest\u00a0(and healthiest) pastry I’ve ever made.<\/strong>
\nprep time: 5 minutes<\/strong>
\ncooking time:\u00a00 minutes in oven (no prebaking required)<\/strong>
\ntotal:\u00a05 minutes<\/strong><\/p>\n

\"\"<\/a><\/strong><\/p>\n

\n

filling<\/em><\/span>
\nIngredients<\/span>
\n50g Parmesan cheese, cubed
\n450g leeks, washed and roughly chopped
\n120g bacon, roughly chopped
\n1 tablespoon olive oil
\n100g white wine
\nSea salt & pepper, to taste
\n120g whipping cream
\n3 eggs<\/p>\n

Preparation<\/span>
\nPreheat the oven to 200\u00b0C (190\u00b0C fan-forced).\u00a0 Place\u00a0cheese into TM bowl and mill for 10 seconds <\/strong>on speed 9.\u00a0 <\/strong>Remove and set aside.<\/p>\n

Add leeks to TM bowl and\u00a0chop for\u00a05 seconds <\/strong>on speed 5<\/strong>.\u00a0 Remove from bowl and set aside.\u00a0 Add bacon to TM bowl, chop for 2 seconds <\/strong>on speed 5.\u00a0<\/strong>\u00a0 Add oil and cook\u00a0at 100\u00b0C for\u00a03 minutes on reverse, soft speed <\/strong>with MC off.<\/p>\n

Add\u00a0leeks to TM bowl, along with\u00a0white wine, salt & pepper.\u00a0 Cook at 100\u00b0C for\u00a015 minutes on reverse, soft speed <\/strong>with MC on.<\/p>\n

Once cooked, add cream, then\u00a0eggs and approximately two-thirds of cheese.\u00a0 Mix for 30 seconds<\/strong> on reverse, speed 3<\/strong> or until well combined.\u00a0 Pour mixture into prepared pastry, sprinkle with remaining cheese\u00a0and bake\u00a0for 30 – 35 minutes until filling is just set.\u00a0 Remove from oven and allow to sit for 5 minutes before removing from tin.<\/p>\n

Serve\u00a0warm or cold with salad.\u00a0 Use extra seasoning if necessary.<\/p>\n

e<\/strong>ase: 9\/10.\u00a0Nothing too hard.<\/strong>
\nprep time: 15 minutes<\/strong>
\ncooking time: 35 minutes in oven <\/strong>
\ntotal: 50 minutes<\/strong><\/span><\/p>\n

My tips:<\/span> *You can use pancetta pieces instead of bacon for a richer flavour and substitute the wine with stock if you prefer.\u00a0 *I always use full fat cream when baking otherwise you might find that it separates a little.\u00a0 Make sure you add the cream THEN the eggs or you will cook the eggs with the heat from the leeks and bacon.\u00a0 *If you don’t want cheese on top just add it all into the filling mixture.\u00a0 *You might find that the tart browns quickly on top because of the cheese.\u00a0 If you prefer it less coloured you have two choices.\u00a0 1. add the cheese to the top halfway through the cooking time in the oven.; or 2. follow the recipe as is and just put a piece of foil over the top if it gets too brown for your liking.\u00a0\u00a0*This keeps for several days in the fridge.<\/p>\n

taste: 9\/10.<\/strong> This pastry was delicious.\u00a0 It almost had a nutty flavour because of the grain and seeds.\u00a0 Really crunchy, even after being in the fridge for several days.\u00a0 The flavour of the filling was\u00a0quite intense given the small amount of ingredients that went into it.\u00a0 We were also fortunate enough to have this for lunch for several days as we had leftovers.\u00a0\u00a0 G doesn’t like quiche of any description but he loved this tart.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0 Easy, healthy, delicious and cheap to make!\u00a0 Does it get any better?<\/strong><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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I remember my first few weeks of owning a Thermomix. Like many people, I was unsure about how it really worked or what I had to do. My feelings were a mixture of fear and excitement all rolled into one. I was so pleased to have this amazing machine on […]<\/p>\n","protected":false},"author":2,"featured_media":2828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[51,58,50,34,35,33,65,45],"tags":[121,128,122,106,107,105,135,116],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2818"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2818"}],"version-history":[{"count":47,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2818\/revisions"}],"predecessor-version":[{"id":2871,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2818\/revisions\/2871"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2828"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2818"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}