Bacon-And-Leek Tart – a delicious recipe with leeks, bacon, Gruyu00e8re cheese, fresh thyme, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
2
Cook bacon in a large skillet over medium-high heat 8 to 11 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3
Saute leeks in hot drippings over medium heat 5 to 7 minutes or until tender. Stir in 1/2 cup cheese, thyme, pepper, and salt.
4
Unfold pastry sheet; fit into a 9-inch square tart pan. Whisk egg white until light and frothy. Brush egg white onto pastry sheet.
5
Bake at 400u00b0 for 15 to 20 minutes or until browned. Remove from oven. Press pastry with back of a spoon to flatten. Top with leek mixture; sprinkle with crumbled bacon and remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted.
6
* Swiss cheese may be substituted.
7
** 1 tsp. dried thyme may be substituted.
558
kcal
Calories
43
g
Fat
2
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium leeks, 3 thick hickory-smoked bacon slices, 1 cup (4 oz.) shredded Gruyere cheese, divided*, 2 teaspoons chopped fresh thyme**, and more.
Yes, Bacon-And-Leek Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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