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- 1 sheet frozen puff pastry, thawed
- 1/2 pound thick-sliced bacon, diced
- 2 tablespoons reserved bacon fat
- 8 leeks
- 4 onions
- 2 tablespoons unsalted butter
- 2 eggs
- 1/4 cup heavy cream
- 1 cup Gruyere cheese, grated
- Salt & freshly ground pepper
- Line tart pan with puff pastry sheet, top with foil and pie weights, and prebake according to package directions. Let cool on a wire rack and set aside. Preheat oven to 425.
- Trim leeks down to light green part. Slice in half lengthwise and then slice very thinly. Add to a colander set over cold water in a bowl and swish to remove sand. Lift leeks out and drain; repeat twice, using fresh water. Thinly slice onions.
- Add bacon to a heavy Dutch oven over medium heat and cook until crisp, set aside to drain; reserve 2 tablespoons of bacon fat. Add butter and sautée leeks and onions, cooking until lightly browned. Use some salt to cook the vegetables down, about 20 – 25 minutes.
- Make custard by mixing eggs and cream. Fill baked tart shell with bacon pieces, leek mixture and season with salt & pepper. Pour in custard and top with cheese.
- Bake at 425 degrees for 40 minutes. Can be frozen before baking.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)