Gruyere and bacon pastry tart

• Rating: 5 stars
• Takes: 10 mins to prepare and 20 mins to cook
• Serves: 6

Ingredients

• 1 x 375g pack puff pastry
• 200g (7oz) smoked streaky bacon
• 6 medium leeks, trimmed
• 1 tbsp butter
• 3 egg yolks
• 175ml (6fl oz) half-fat crème fraîche
• 125g (4oz) Gruyère, grated
• 1 medium red onion, sliced into rings and halved
• green salad, to serve

Each serving contains 529 calories, 4g sugar, 39g fat, 19.2g saturates and 2g salt.

Method

Preheat the oven to gas 6, 200°C, fan 180°C. With a little flour, roll the pastry out to roughly fit a 36x27cm (14x11in) baking tray. Chill in the fridge.

Pan-fry the bacon until it's crisp. Drain on kitchen paper. Thinly slice the leeks, using some of the green tops as well. Add to the bacon pan along with the butter. Season. Sauté for 5 minutes or until softened.

In a bowl, mix the egg yolks with the crème fraîche. Season. Sprinkle the grated Gruyère over the pastry, then top with the bacon and leeks. Pour the cream mixture over the tart, scatter with the onion slices and season with black pepper.

Bake for 20 minutes until the pastry is crisp. Serve with a dressed green salad.