Bacon, Leek & New Potato Tart

I was trying to use up a mish mash of ingredients in the fridge and this tart was the result.  I love bacon and leeks together and I put in the anya potatoes as I didn't want them to go to waste. It was lovely warm with a watercress salad and zingy dressing.

The Recipe

1 quantity of spelt pastry
a few anya pototaes, cooked for about 5 minutes then sliced
1 leek sliced
a few rathers of bacon, sliced and fried or grilled
1 small tub of double cream
1 egg
a good handful of freshly grated parmesan
about 1/2 a log of goats cheese (optional)

1. Preheat the oven to 175c.   Make up a quantity of spelt pastry and line a rectangular or circular tart tin (with removable base).

2. Place the potatoes, leek and bacon over the base of the tart.  Beat together the cream and egg and mix over the parmesan.  Pour over the other ingredients in the tart.  Crumble over the goats cheese and season with pepper.

3. Bake for around 20 minutes until the filling is firm and slightly browned.

Roast Baby Potato, Spring Onion & Bacon Tarlets

I got this recipe from a weekend supplement ages ago and have never got round to making it until this weekend. The original doesn't have bacon in - I thought it would make a nice addition. I think it originates from Popina Book of Baking. I thought they'd be really fiddly to make but they were actually quite straightforward. I love the spelt pastry this recipe uses - it is so tasty - I think it is actually more of a pizza dough.

The Recipe

Spelt Pastry

220g wholemeal spelt flour

1 tsp dried instant yeast

2 tbsp olive oil

1 egg

1. Grease six 10cm loose-based fluted tartlet tins. Preheat the oven to 200c/gas mark 6.

2. Mix the flour, yeast and a large pinch of salt in a bowl. Make a well in the centre and pour in the oil, egg and 60ml of warm water.

3. Draw everything together with your hands until you get a soft dough. Transfer to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky (add more flour if it is too sticky). Roll out until 3mm thick. Keep on one side until needed.

Tartlets

500g baby new potatoes, halved

4 tbsp olive oil

bunch of spring onions, sliced

2 cloves of garlic, crushed

70g cheddar, grated

170ml double cream

4 rashers good quality bacon, cut into small pieces

1 egg

1. Put the potatoes and oil in a roasting tin and season well. Toss the potatoes until evenly coated. Cover the tray with tin foil and roast in the preheated oven for 20 mins. Remove and leave to cool for 10 mins.

2. Reduce oven temp to 170c/gas mark 3. Stir the spring onions, garlic and cheese into the potatoes and mix well. Fry the bacon until cooked and add to the mixture.

3. Line the tartlet tins with the spelt pastry.

4. Mix together the cream and the egg in a bowl, then divide half among the tartlet shells. Spread the vegetable/bacon mixture over the tartlets, then pour in the remaining cream and egg mixture.

5. Bake for 25 mins or until the filling looks golden. Leave to cool for 5 mins, then serve warm.