Ingredients
Crust:
1 cup
all-purpose flour
1/4 teaspoon
salt
2 tablespoons
chilled butter or stick margarine, cut into small pieces
2 tablespoons
vegetable shortening
1/4 teaspoon
cider vinegar
4
to 5 tablespoons ice water
Filling:
3
bacon slices, cut crosswise into thin strips
7 cups
chopped leek (about 3 large)
1/2 teaspoon
salt, divided
1/4 teaspoon
black pepper, divided
1 1/4 cups
egg substitute
2/3 cup almond or soy milk
Preparation
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.
-Serve at room temperature and Enjoy!
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.
-Serve at room temperature and Enjoy!
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