Leek & Bacon Tarts with Flaky Yoghurt Pastry
This homemade yoghurt pastry results in a tender, flaky crust. Not quite as airy as butter-layered puff pastry, but light and crisp for a handmade version. The yoghurt brings natural lactic acid, which helps to soften the flour’s starches, giving the pastry a tender crumb. If you want to skip making the pastry, a packet of store-bought frozen puff pastry can be used—just roll it to the dimensions in the recipe. Look for pastry made with butter; my favourite is Paneton, available from some supermarkets and specialty food stores.
Ingredients
Yoghurt Pastry
- 2 cups (300g) plain flour (can use a mix of white and wholemeal flours)
- Generous pinch of salt
- 150 g cold butter, cut into 1cm cubes
- 4 –5 tbsp plain yoghurt
- Small egg, beaten for brushing
- Sesame seeds for sprinkling
Leek & Bacon Filling
- 1 tbsp butter
- 5 –6 bacon rashers (about 200g), sliced
- 1 large leek (about 1kg), thinly sliced
- 1 rounded tbsp flour
- ½ cup (125ml) milk
- ½ cup (50g) grated cheese
- Cracked pepper
Instructions
- Make the yoghurt pastry. Place the flour and salt into a food processor (or mixing bowl), then add the cubed butter. Pulse the processor for 10–20 seconds (or rub with your fingers if making by hand) until the butter is cut into the flour—some larger chunks are fine. Add 4 tablespoons of yoghurt and pulse/mix again briefly until the dough holds together when pressed between your fingers. The dough will look crumbly at this stage, but if it's too dry to press together, add 1–3 teaspoons more yoghurt, pulsing briefly until it comes together.
- Tip the dough onto the bench and press into a cohesive ball—don’t over-handle, it will soften as it rests. Shape into a disk and place in a covered container. Rest in the fridge for at least 30 minutes, or overnight if making ahead.
- Make the filling. Melt the butter in a large frying pan over moderate heat. Add the bacon and cook for 3–4 minutes to soften. Add the leek and cook for a further 8–10 minutes until tender. Stir through the flour, then pour in the milk while mixing as it thickens. Cook for 3–4 minutes, then fold through the grated cheese and remove from the heat. Season with cracked pepper to taste. Tip into a bowl to cool.
- When ready to make the pastries, preheat the oven to 200ºC (fan 180ºC). Line a baking tray with baking paper. Remove the dough from the fridge 5–10 minutes before rolling to soften slightly.
- On a lightly floured bench, roll out the pastry into a large rectangle about 30 cm wide by 45 cm long and 3 mm thick. Use a pastry cutter or butter knife to cut into 6 squares—each about 15 cm wide.
- Divide the leek mixture evenly between the squares, spooning it onto one half of each square. Fold over the other half of the pastry to encase the filling and create rectangular pies. Press to seal, using a fork to crimp the edges.
- Place the pastries onto the prepared tray. Make small cuts in the top of each pie to release steam. Brush with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes, until the pastries are golden on the top and bottom. Serve hot or warm with a crisp green salad.