chicken, leek and bacon upside-down tart

Lindsey Bareham

A pizzaesque upside-down tart cooked in a frying pan with silky soft leeks in a creamy sauce seasoned with lemon and thyme, scraps of crisp bacon and torn leftover chicken. A quick flip and the puff pastry top becomes the base. Good with most veg or salad.

serves 4; prep 20 mins; cook 40 mins

75g diced smoked streaky bacon
300g trimmed leeks
20g butter
1 tsp chopped thyme
1 dsp flour
200ml milk
½ lemon
500g cooked chicken
200g puff pastry

Heat a heavy-based, ovenproof frying pan, add the bacon and cook slowly at first, increasing the heat as the fat runs and crisps. Meanwhile, slice the leeks in half-centimetre pennies, agitate in water and drain.

Scoop the bacon onto a fold of kitchen paper, drain excess fat, add the butter and stir in the leeks, thyme and pinch salt. Cover and sweat, stirring a couple of times, for 6-8 minutes until soft.

Sift the flour over the top, stir until disappeared, stir in the milk and simmer for 2 minutes. Season to taste with lemon and salt. Fold in the torn chicken and bacon. Cool while the oven heats to 200C/gas mark 6.

Roll a pastry circle the thickness of a 50p piece to fit the pan. Lay over the top and tuck inside the rim. Bake for 25-30 minutes until puffed and golden. Place a plate over the top and quickly invert. Ole!

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