Crust

• 2 cups Cake Flour

• 1 tsp Salt

• 8 tbsp Butter

• 1 Egg

• ¼ cup Water

• ¼ cup Sesame Seeds, toasted

Filling

• 300g Bacon, diced

• 500g Portabillini Mushrooms, sliced

• 6 Leeks, chopped finely

• 50g Butter

• 100g Parsley, chopped

• 400g Mature Cheddar, grated

• 6 Eggs

• 500ml Cream

• Salt and Pepper

1. Preheat the oven to 180⁰C
2. For the crust: mix the flour, salt and sesame seeds together. Grate the butter into the flour and rub in to form crumbs.
3. Mix the egg and water together and add to the flour mixture. Mix with a wooden spoon until combined and a dough is formed.
4. Roll the dough out in a circle to ½ cm thick. Place the dough in a round spring form tin and press against the sides.
5. Place foil on the dough and press the corners down. Bake in the oven for 15 minutes, then remove the foil and bake for another 20 minutes until crispy.
6. In a pot, fry the leeks and bacon in the butter until cooked, add the mushrooms and fry until soft.
7. Remove from the heat, mix in the cheese, eggs and cream and season well.
8. Pour the egg mixture into the tart shell and bake for 1 hour until set.
9. Let it cool slightly then remove from the pan and serve.