Monday, 7 May 2012

Leek, pear & gruyere bread tart


  6 slices of bread, 4 eggs, 2 pears, 1/2 leek, butter, gruyere, Rachel's Organic Greek Yoghurt
Serves: 6 preparation: 20 minutes

Sometimes you need to make a tart in a hurry and don't have a 1 hour to fanny about chilling it and a further 10 minutes blind-baking it. Using a bread base is quick, fun and gives your tart a fun frilly appearance. This might be fast food - but the gorgeous combination of pear, gruyere and leek makes it impressive enough for company too.

1) Cut the crusts from your bread and roll them flat with a rolling pin. Press them into a tart case firmly with the edges overlapping a little.

2) Peel and core a pear and dice the flesh. Sizzle in a pan for 2-3 minutes with a little butter and the chopped leek. Layer onto the bread base.

3) Whisk the eggs with 2-3 tablespoons of Greek yoghurt and stir in a little grated gruyere, then pour over the bread base.

4) Bake in the oven for 15 minutes. Serve warm or chilled.

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