Marmalade Caramelised Red Onion, Leeks, Smoky Bacon & Gruyere Tart… By Lucy Simmons

By lucy  , , , ,   ,

November 13, 2014

A epic combination! Caramelised marmalade onions, smoky bacon, sweet gruyere, leeks and a hint of paprika heat. A truly simple supper to share on a chilly winter evening. Today served with roasted sweet potato chips. Enjoy

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 6 Generous

Ingredients

200 Grams Strong white flour

110 Grams Cold butter

4-6 tbsp Water

2 Medium Red onions

2-3 tbsp Thick cut marmalade

4 Medium Leeks

2 tbsp Butter

250 Grams Smoky Bacon lardon's

3 Medium Eggs

150 ml Double cream

50 ml Full-fat milk

125 Grams Gruyere cheese, grated

1/2 tsp Smoked paprika

Directions

A truly simple supper to serve on a chilly evening, today we served the tart with extra red onion marmalade and roasted sweet potato chips.

Short crust pastry.

  1. To make the pastry add the flour and butter to a food processor, pulse until it reaches light breadcrumbs, add 4 tbsp of water to the processor and pulse to form a smooth dough, add a little more water if needed.
  2. Wrap the dough in clingfilm and chill for 10-15 minutes.

Tart.

  1. Preheat the oven to 200C/ gas mark 6.  Grease the pastry tin with some butter on the bottom and sides. Roll out the pastry and line the tin, fill with baking beans on a sheet of greaseproof paper (blind baking) and bake in the oven for 10 minutes or until lightly golden.
  2. Place the onions in a small pan with 2 tbsp of marmalade and a splash of oil and cook with the lid off for 10-15 until they are soft and have caramelized.
  3. Place the leeks in a saucepan with the 2 tbsp of butter and cook until they are soft, this will take 10-15 minutes. Set aside to cool.
  4. In a frying pan with a drizzle of oil, fry the smoky bacon until it has turned golden brown & crispy, add the leeks onion and smoked paprika, frying it all together for a couple of minutes.  Add this delicious mixture to the tart case.
  5. In a jug measure out 150ml of double cream and 50ml of full-fat milk with 3 eggs, whisk together and add half of the grated cheese. Pour this mixture over the tart with the remaining grated cheese then place in the oven for 20-30 minutes until the top is golden brown.

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