Bacon & Leek Tart

By Nancy T
March 8, 2011
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Bacon & Leek Tart

Serves: 8

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 425 degrees for 40 minutes. Can be frozen before baking.

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