Crowdie, Leek and Bacon Tart

Crowdie, Leek and Bacon Tart

This, one of 3 recipes created for Visit Scotland’s  9 Reasons to Picnic in Scotland’ feature was created using traditional Scottish produce. Crowdie is given a modern spring twist, perfect for a picnic lunch.

Make the pastry a day in advance, roll out and line the tin and chill, ready for blind baking.
The flavours in this tart also work well without bacon for Vegetarians.

The Method

Crowdie, Leek and Bacon Tart (serves 6)
Shortcrust Pastry (you can buy good shop bought pastry or see recipe below)
150g Smoked bacon Lardons
300g Washed leeks, Trimmed and Chopped
10g Butter
Black Pepper
70ml Double Cream
140g Crowdie
3 Free Range eggs

Shortcrust Pastry
250g Plain Flour
Pinch of Sea Salt
125g Butter, Cubes and Chilled
4-6tbsp Chilled Water
1 Medium Egg, Lightly Beaten
Preheat your oven to 190°C / 375°F / Gas 5.

To make the pastry
Sift the flour into a large bowl.
2. Stir in the salt and add the butter.
3. Pulse the mixture in a blender or combine with your fingertips until the mixture resembles fine breadcrumbs.
4. Add the water, 1 tbsp at a time and bring together to form a dough.
5. Shape into a ball, warp in cling film and chill for 30 minutes.
6. On a flour-dusted surface, roll out the pastry into a large circle, just bigger than your 25cm loose-bottomed tart tin.
7. Chill for a further 10 minutes.
8. Line the pastry tin with greaseproof paper and fill with baking beans.
9. Blind bake the pastry for 20 minutes, remove the beans and brush with the egg to seal.
10. Return to the oven for 5 minutes.

For the Filling
1. Cook the lardons, add chopped, washed leek to the pan with butter, season with pepper and cook slowly till tender.
2. Remove from the heat and add the cream and crowdie, mix through and leave to cool slightly.
3. Whisky the eggs and add to the mix, fold through till just combined.
4. Pour into the pastry and bake for 25-30 minutes, till the tart filling is cooked.
5. Let it cool in tin for 10 minutes, carefully trim any excess pastry with a knife, remove and serve or transfer to a wire rack to cool.

Serve with new potatoes and a salad if eating at home and delicious with potato
salad if eating at a picnic.