Whenever I make pastry I always make over the odds for what I actually need. I figure that if I am going to go to the effort to make it and cover my kitchen in flour (for my lovely boyfriend to clean up) then I may as well go all out. I have to say I am a massive quiche/tart/flan (whatever you want to call it) fanatic and so I usually just make a smaller quiche or little mini tart with the left over pastry. I can then freeze it and then it’s there if friends come round, for a picnic or for a quick weekend lunch. This time however I used the excess pastry to make jam tarts. The biscuit tin was empty so I felt it necessary to fill it with jammy pastry treats! Plus once you have the pastry made they are the easiest thing in the World, plus who doesn’t love a great jam tart!?
For the pastry
– 250g plain flour
– 133g chilled butter – cubed
– 3 tbsp water
For the filling
– 1 large white onion – roughly chopped
– 3 rashes smoky bacon
– 25g butter
– 1 leek – finely chopped
– 25g broccoli – cut into little florets
– 2 large eggs, plus 1 egg yolk – beaten
– 125ml milk
– 125ml Greek yoghurt
– 50g edam cheese – grated
Heat oven to 180’C
Rub the flour and butter together with your fingers until well combined
Add the water a spoon at a time and start to bring together the mixture. When it is it well formed and no longer crumbly it is ready. Be careful to add too much water as it will become sticky.
Make into a ball, wrap with cling film and chill in the fridge for 20-30mins
After this time, remove the pastry and rip a third off it. You can save this to make some mini quiches or jam tarts.
Roll out the pastry on a well-floured worktop to about 2mm thick and the use it to line a 28cm pastry tin. Make little dents in the bottom (without going through the pastry) with a fork and return to the fridge for at least 45 minutes
In the meantime make the filling by frying the butter, bacon and onions in a frying pan until the onions are soft. Add the leeks and the broccoli and continue to sauté for 10 minutes. When the mixture is all cooked, set aside until needed
Line the pastry case with greaseproof paper and fill with baking beans
Bake in the oven for 15minutes and then remove the paper. Brush the pastry with a little of the beaten egg and then return to the oven for 5 minutes
Once the pastry is removed turn the oven up to 200’C
Whisk together the egg, yoghurt and milk and season well.
Line the golden pastry case – first with the grated Edam and then the bacon and leek mixture. Pour over the egg mixture and top with some grated parmesan.
Bake in the oven for 35-40 minutes
Once removed from the oven leave to set for 5 minutes before slicing
To make jam tarts with the left over pastry – grease some cake tins with a bit of butter and roll out the pastry onto a service that is covered in icing sugar. Cut into little round circle (about 2mm thick) to fit in the tin and then fill half way with jam or lemon curd. Bake in a 180’C oven for 12-15 minutes.