Leek-and-Bacon Tart Recipe

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Ingredients

Count

Nutrition

389

Calories

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Ingredients:

Serving

1 cup all-purpose flour
1/4 tsp salt
2 tbsp chilled butter or stick margarine, cut into small pieces
2 tbsp vegetable shortening
1/4 tsp cider vinegar
4 to 5 tbsp ice water
3 bacon slices, cut crosswise into thin strips
7 cups chopped leek (about 3 large)
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 1/4 cups egg substitute
2/3 cup fat-free milk

Directions:

To prepare crust, lightly spoon flour into a dry measuring cup; level with a 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. 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. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
Preheat oven to 425°.
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. 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. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.
Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
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 1.4 grams of fat to the nutrition figures for each serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	388.62 Kcal (1627 kJ)
Calories from fat	138.19 Kcal
		% Daily Value*
Total Fat	15.35g	24%
Cholesterol	228mg	76%
Sodium	616.35mg	26%
Potassium	511.13mg	11%
Total Carbs	35.89g	12%
Sugars	15.89g	64%
Dietary Fiber	2.14g	9%
Protein	25.87g	52%
Vitamin C	9.9mg	17%
Iron	2.9mg	16%
Calcium	200.1mg	20%

Amount Per 100 g
Calories	229.63 Kcal (961 kJ)
Calories from fat	81.66 Kcal
		% Daily Value*
Total Fat	9.07g	24%
Cholesterol	134.73mg	76%
Sodium	364.2mg	26%
Potassium	302.03mg	11%
Total Carbs	21.2g	12%
Sugars	9.39g	64%
Dietary Fiber	1.26g	9%
Protein	15.29g	52%
Vitamin C	5.9mg	17%
Iron	1.7mg	16%
Calcium	118.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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