½ Recipe Pate Brisee (Savory Pastry Crust)
8 Ounces Bacon, Thinly Sliced Crosswise
1½ Cups Leek, Cleaned and Thinly Sliced Crosswise, White Part Only
¼ Cup White Wine
1 Large Ripe Tomato, Seeded and Juiced, Sliced ¼” Thick Slices
¼ Pound Talagio Cheese, Room Temperature
¼ Pound Fresh Mozzarella Ball, Room Temperature
¼ Pound Shredded Whole Milk Mozzarella Cheese, Room Temperature
¼ Pound Brie, Rind Removed, Room Temperature
1 Cup Crème Fraiche
3 Large Eggs
Preheat oven to 350°F.
On a lightly floured surface roll out the paté brisee to no more than ¼” thick. Transfer to a 9″-10″ ceramic tart pan. Crimp the edges decoratively, prick the crust as in the blind baking instructions and refrigerate for 1 hour. After 1 hour, remove from the refrigerator and blind bake the crust to the partially cooked stage. (Blind baking will keep the crust from becoming soggy.)
In a medium sauté pan, heat XVOO and add Bacon. Cook until crispy. Add the sliced leek and sauté until tender, about 5 minutes. Deglaze the pan with the white wine and cook until nearly gone. Remove from heat and drain the mixture on a paper towel. Set aside to cool slightly.
Combine Talagio Cheese. Fresh Mozzarella, Shredded Mozzarella, Brie and Creme Fraiche in the bowl of a standing mixer fitted with the paddle attachment and beat until thoroughly mixed. Add the eggs, one at a time, beating thoroughly after each addition. Add the Bacon and onion to the cheese mixture and blend with a rubber spatula until well incorporated.
Spoon half of the mixture into the tart pan, smoothing out the top with an offset spatula. Place the tomato slices on top of the mixture and spoon the rest of the cheese mixture on top of the tomatoes. Smooth the top with the offset spatula. Place the tart pan on a cookie sheet and bake for 30 to 40 minutes; until the mixture is set, starts to color to a golden brown and puffs up slightly.
Remove from the oven and allow the tart to cool to slightly warm before serving.
Hints and Tips: Be sure to squeeze out at much juice as possible from the tomato. After seeding and juicing the tomato and slicing the tomato, place the slices on a paper towel. If the tomato slices are too wet the quiche will not set up properly.
