Leek Tart

The bacon in this recipe really adds a nice flavour to the leeks.  A simple and delicious recipe.

Pastry for 11 inch tart or quiche shell
2 tbsp butter
4 cups chopped leeks (about 5)
2 tbsp Dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
1/2 cup whipping cream (or milk)
1/2 cup light cream
1/4 tsp pepper
pinch salt

1. On lightly floured surface, roll out pastry and fit into 11 inch tart or quiche pan; refrigerate for 20 minutes.  Prick pastry bottom with fork; line with foil and fill with pie weights.  Bake in 375F oven for 10 minutes.  Remove pie weights and foil; bake for 15 minutes longer or just until lightly golden.  Let cool.
2. Meanwhile, in large skillet, melt butter over medium low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened.  Let cool.
3. Brush cooled pastry shell with mustard; spread leeks over top.  Sprinkle with bacon.  Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon.  Bake in 350 F oven for 30 to 35 minutes or until golden.  Makes 6 servings.