Ingredients

• 1 quantity shortcrust pastry
• Plain flour, to dust
• 40g butter
• 1 leek, pale section only, washed, dried, thinly sliced
• 4 bacon rashers, excess fat trimmed, finely chopped
• 2 tablespoons wholegrain mustard
• 150g brie, thinly sliced
• 3 eggs, lightly whisked
• 80ml (1/3 cup) thickened cream
• Salt & freshly ground black pepper

Method

• Step 1 Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
• Step 2 Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.
• Step 3 Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
• Step 4 Spread mustard over pastry base. Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.
• Step 5 Bake in oven for 25-30 minutes or until just set. Serve warm.