Bacon and Leek Tart with Ricotta Custard

This tart has a ton of flavor and makes good use of all the leeks growing in my garden. :) Be careful when adding water to the crust that you don't add too much. The dough should be a bit crumbly. Also, next time I will put this in a sheet pan and probably 1.5 the crust and 1.5-2 x the filling and bacon topping. 

From Date Night In

1 c all purpose flour

1/4 tsp kosher salt

3/4 c shredded parmesan

1/2 c unsalted butter

3 T Water

Combine dry ingredients in food processor. Add butter and pulse for until the mixture is a sandy texture. add water 1 T at a time. Mixture will be crumbly but the dough should stick together when you pinch it between two fingers.

press it into 9 inch tart pan or quarter sheet pan or pie pan. chill for 15 min. Prick with a fork and Bake for 15 min. Prick any air bubbles and bake for 10 more minutes. remove from oven and set aside. 

Filling:

1 c whole milk ricotta

1 egg

2 garlic cloves

1 tsp chopped fresh thyme

1/2 tsp kosher salt

1/2 tsp pepper

1/2 c parmesan

pinch of freshly grated nutmeg

4 strips of bacon, chopped

2 leeks sliced 1/8 in thick

1 T chopped fresh chives

Combine ricotta, egg, garlic, thyme, salt and pepper and parmesan. Brown bacon in pan for 5 min and add leeks and saute for about 10 min. Pour filling into tart shell and add bacon and leek mixture. Cook for 20 min. Let cool 15 min.