{"id":430,"date":"2009-12-12T08:20:00","date_gmt":"2009-12-12T08:20:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=430"},"modified":"2016-03-17T18:00:35","modified_gmt":"2016-03-17T18:00:35","slug":"leek-bacon-whole-wheat-tart","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/12\/leek-bacon-whole-wheat-tart\/","title":{"rendered":"Leek Bacon Whole Wheat Tart"},"content":{"rendered":"
\n
<\/a><\/div>\n
<\/div>\n
<\/div>\n

Savory tarts and quiches are perfect winter comfort foods. Now that winter (note: that is Dubai winter with around 20C) and some rain have finally arrived, I felt like making some tart.  After I saw many Brussels sprouts and bacon recipes popping up in the food blogs recently, I thought that would be a nice tart filling combination.
Unfortunately, I didn’t get any Brussels sprouts on that particular day, so I threw in leeks instead. The result was a real success. The crust is probably the most important part of the whole thing as it is the actual comfort food. It turned out really well with the measures listed below using whole wheat flour. The filling was a very tasty combination of the rather mild leeks spiced up with smoky bacon. I am not a vegetarian, but I don’t like meat-loaded dishes. Bacon is a good way of getting some meaty flavors into a dish, without using much of it. That way, the dish keeps light and easy to digest.
I also like the fact that the whole thing is held together by a light and rather low-calorie mixture of milk and a couple of eggs.
We’ll definitely have more tarts soon, and explore different tart fillings. I guess you can use whatever vegetable(s) you fancy and even omit the bacon if you prefer a vegetarian tart, by spicing it up with herbs and spices.
<\/b>
——————————————————————–<\/b><\/p>\n

LEEK BACON WHOLE WHEAT TART<\/b><\/p>\n

(Print Recipe) <\/a>
<\/b><\/div>\n

<\/div>\n
Tart Crust<\/b><\/div>\n
1\/2 cup rolled oats<\/div>\n
1 cup whole wheat flour
3 tablespoons sesame seeds <\/div>\n
1\/2 teaspoon sea salt <\/div>\n
1\/3 cup water
1\/4 cup olive oil<\/div>\n
<\/div>\n
Tart Filling<\/b><\/div>\n
6 slices of smoked bacon
1 tablespoon olive oil <\/div>\n
2 big leeks, cut into rings<\/div>\n
1 big onion, chopped<\/div>\n
salt
pepper
nutmeg, freshly ground
1\/2 cup low-fat milk
2 eggs
1\/2 cup grated cheese <\/div>\n
<\/div>\n
Serves 4<\/div>\n

——————————————————————-
Preheat oven to 200C\/400F. <\/p>\n

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add flour and salt. Process until the oats are finely ground.
In a medium bowl, whisk together the water and oil. Slowly add the oil mixture to the flour mixture in the food processor. Blend until it forms a dough. <\/p>\n

Roll out the dough on a lightly floured surface. Put the dough in the tart pan. Press it  down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Prick the dough with a fork. Prebake for 15 minutes or until lightly browned. Set aside.<\/p>\n

Preheat oven to 180C\/375F.<\/p>\n

Place the bacon strips (fat parts cut off) on a baking tray and cook them in the oven until crisp, about 10 minutes. Turn them over halfway.
Heat one tablespoon of olive oil over medium heat in pan that has a lid. Saute the chopped onion until golden brown. Add the leek rings and saute for another 3-4 minutes. Season with salt, pepper and nutmeg. Keep stirring. Add a few tablespoons (about 1\/8 of a cup) of water to the leek mixture, put the lid on the pan and cook over high heat until leek is soft, about 3 minutes. All water should have disappeared from the bottom of the pan. <\/p>\n

Combine egg and milk in a bowl and season with salt and pepper. Stir well. Pour the milk mixture over the leeks mixture.
Sprinkle grated cheese onto the pre-baked tart crust. Pour the leeks milk mixture on top and sprinkle more cheese on top. Bake the tart for 20-30 minutes.  Let settle for another 5-10 minutes before serving.<\/div>\n","protected":false},"excerpt":{"rendered":"

Savory tarts and quiches are perfect winter comfort foods. Now that winter (note: that is Dubai winter with around 20C) and some rain have finally arrived, I felt like making some tart.  AfterRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[13,18],"tags":[],"class_list":["entry","author-Anja","post-430","post","type-post","status-publish","format-image","has-post-thumbnail","category-main-dish","category-non-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-6W","jetpack-related-posts":[{"id":405,"url":"https:\/\/anjaschwerin.com\/food\/01\/roasted-brussels-sprouts-with-sun-dried-tomatoes-and-pine-nuts-on-sage-butter-gnocchis\/","url_meta":{"origin":430,"position":0},"title":"Roasted Brussels Sprouts with Sun-Dried Tomatoes and Pine Nuts (on Sage Butter Gnocchis)","author":"Anja","date":"January 26, 2010","format":"image","excerpt":"I think almost every food blog has had their Brussels sprout recipe for this winter. Most probably, everyone is already totally overdosed on them. Never mind, here comes my Brussels sprouts recipe. It's a combination of ingredients\u00a0 that I haven't seen on food blogger planet, so hopefully I can get\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/01\/BrusselsSprouts3.jpg?fit=1024%2C762&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/01\/BrusselsSprouts3.jpg?fit=1024%2C762&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/01\/BrusselsSprouts3.jpg?fit=1024%2C762&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/01\/BrusselsSprouts3.jpg?fit=1024%2C762&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":96,"url":"https:\/\/anjaschwerin.com\/food\/10\/roasted-brussels-sprouts-with-dried-cherries\/","url_meta":{"origin":430,"position":1},"title":"Roasted Brussels Sprouts with Dried Cherries","author":"Anja","date":"October 4, 2012","format":false,"excerpt":"Autumn is here, I'd like to think. The morning temperatures are just below 30C which feels almost fresh after several months of 35+C. However, during the day my autumnal feeling still dwindle a bit with temperatures around 40C around lunchtime. That's not fresh. It's plain hot. Never mind the temperatures,\u2026","rel":"","context":"In "paleo"","block_context":{"text":"paleo","link":"https:\/\/anjaschwerin.com\/food\/category\/paleo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/BrusselsSproutsWEithCherries4.jpg?fit=632%2C960&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/BrusselsSproutsWEithCherries4.jpg?fit=632%2C960&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/BrusselsSproutsWEithCherries4.jpg?fit=632%2C960&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":142,"url":"https:\/\/anjaschwerin.com\/food\/02\/gluten-free-spinach-goat-cheese-tart\/","url_meta":{"origin":430,"position":2},"title":"Gluten Free Spinach Goat Cheese Tart","author":"Anja","date":"February 24, 2012","format":false,"excerpt":"I survived my daughter's 4th birthday. It may not sound like a big deal, but to me it is. Dubai is a place where everything can be bought for a party, be it decoration, photographer, entertainment, food, or a whole place to avoid a bunch of children + parent and\/or\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/GFSpinachTart.jpg?fit=657%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/GFSpinachTart.jpg?fit=657%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/GFSpinachTart.jpg?fit=657%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":339,"url":"https:\/\/anjaschwerin.com\/food\/06\/tomato-zucchini-tart-with-herbs-and-parmesan\/","url_meta":{"origin":430,"position":3},"title":"Tomato Zucchini Tart with Herbs and Parmesan","author":"Anja","date":"June 25, 2010","format":"image","excerpt":"It's zucchini season!! Because this stuff always grows in abundance, there can never be enough zucchini recipes. Here is my contribution. I enjoy making light vegetarian tarts for weekend lunches. Whatever vegetables are in season, will find their way into my tarts. The tricky part with vegetarian tarts is their\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/06\/TomatoZucchiniTart.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/06\/TomatoZucchiniTart.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/06\/TomatoZucchiniTart.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/06\/TomatoZucchiniTart.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":317,"url":"https:\/\/anjaschwerin.com\/food\/08\/bacon-mushroom-quiche\/","url_meta":{"origin":430,"position":4},"title":"Bacon Mushroom Quiche","author":"Anja","date":"August 28, 2010","format":"image","excerpt":"\u00a0I am not big into star signs and their attributes. I think I stopped reading horoscopes in my teenage years after I realized it will not tell me if the boy of my dreams was also in love with me. I never got the ones that I was in love\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/BaconMushroomQuiches3.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/BaconMushroomQuiches3.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/BaconMushroomQuiches3.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/BaconMushroomQuiches3.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":379,"url":"https:\/\/anjaschwerin.com\/food\/03\/plum-oatmeal-tart\/","url_meta":{"origin":430,"position":5},"title":"Plum Oatmeal Tart","author":"Anja","date":"March 25, 2010","format":"image","excerpt":"It's not exactly plum season yet, but sometimes I can't resist those fruit in the market....don't know where they grow at this time of the year....don't really care for that moment......I just need to buy them. So it happened with a bag of plums the other day.I like to eat\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/PlumOatmealTart.jpg?fit=871%2C660&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/PlumOatmealTart.jpg?fit=871%2C660&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/PlumOatmealTart.jpg?fit=871%2C660&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/PlumOatmealTart.jpg?fit=871%2C660&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/12\/LeekBaconQuiche.jpg?fit=1024%2C680&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=430"}],"version-history":[{"count":1,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/430\/revisions"}],"predecessor-version":[{"id":1764,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/430\/revisions\/1764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/1095"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}