Leek-Bacon-Cheddar Tart

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup cubed sharp cheddar cheese (about 4 oz.)
• 4 tablespoons unsalted butter, cold, cut into 8 pieces
• 2 tablespoons ice water (or as needed)
• 8 slices thick bacon, cut crosswise into 1/2-inch strips
• 4 medium leeks, rinsed well, dried, sliced 1/2-inch thick (white part only)
• 1 1/2 cups light cream or half-and-half
• 3 large eggs
• 1 large egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 cup shredded mild cheddar cheese (about 4 oz.)

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Place first 5 ingredients in food processor fitted with steel blade; process until mixture resembles coarse crumbs. With machine running, slowly pour in 2 T. ice water; process, adding more ice water if needed, until dough gathers into mass. Remove dough from processor.

3. 3

   Roll dough on lightly floured surface into 13-inch circle. Transfer to 10-inch tart pan with removable bottom; press dough lightly against side of pan. Trim overhang to 1/2 inch, fold down against pan, and pinch lightly to make sturdy edge 1/4-inch taller than pan. Prick bottom with fork at 1-inch intervals. Refrigerate 1 hour.

4. 4

   Bake tart shell until surface feels dry, 16-17 minutes. Cool completely on wire rack before filling.

5. 5

   Meanwhile, fry bacon in heavy medium skillet over medium-low heat just until crisp and lightly browned, about 6 ninutes. Remove with slotted spoon to paper towels to drain, then crumble.

6. 6

   Pour off all but 1 T. of the bacon fat. Add leeks and saute over medium heat until golden brown, about 10 minutes. Let stand.

7. 7

   Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.

8. 8

   Place cooled tart shell on baking sheet. Scatter bacon, leeks, and cheese evenly over shell. Place baking sheet on rack in oven. Carefully pour custard into shell.

9. 9

   Bake just until custard is set in center, 25-30 minutes. Let cool at least 15 minutes before serving. Serve warm or at room temperature.