Leek-and-Bacon Tart

Name: Leek-and-Bacon Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 bacon slices, cut crosswise into thin strips; 0 teaspoons black pepper, divided; 0 teaspoons cider vinegar; 296 milliliters egg substitute; 158 milliliters fat-free milk; 237 milliliters all-purpose flour; 4 Tbsps ice water; 2 liters chopped leek (about 3 large); 0 teaspoons salt; 1 teaspoons salt, divided; 2 Tbsps chilled butter or stick margarine, cut into small pieces; 2 Tbsps vegetable shortening

One serving contains 220 calories, 8g of protein, and 10g of fat. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up bacon, pepper, vegetable shortening, and a few other things to make it today.

Instructions

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

Crust

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap.

Ingredients you will need

Water

Vinegar

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, into a 12-inch circle; chill 10 minutes.

Ingredients you will need

Dough

Roll

Preheat oven to 42

Equipment you will use

Oven

Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Frying Pan

Bake at 425 for 10 minutes or until edge is lightly browned.

Equipment you will use

Oven

Remove pie weights and foil; cool on a wire rack.

Equipment you will use

Wire Rack

Aluminum Foil

To prepare filling, heat a large nonstick skillet over medium heat until hot.

Equipment you will use

Frying Pan

Add bacon, and cook 4 minutes.

Ingredients you will need

Bacon

Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally.

Ingredients you will need

Leek

Equipment you will use

Frying Pan

Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Remove from heat. Arrange leek mixture and bacon in prepared crust.

Ingredients you will need

Bacon

Crust

Leek

Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk.

Ingredients you will need

Egg Substitute

Pepper

Milk

Salt

Equipment you will use

Whisk

Pour the milk mixture into crust.

Ingredients you will need

Crust

Milk

Bake at 425 for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.

Equipment you will use

Oven

Knife

Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 4 grams of fat to the nutrition figures for each serving.

Ingredients you will need

Pie Crust