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Leek Tart with Bacon and Guyere

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Ingredients

  • Pie pastry
  • 3 thick slices of bacon cut into small dice
  • 2 Tbs. unsalted butter
  • 3 large leeks (white and light green only) cleaned and sliced crosswise 1/4 in. thick to yield about 4 cups
  • 1 Tbs. flour
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3/4 tsp. kosher salt
  • 1/8 tsp. nutmeg
  • black pepper
  • 2/3 cup grated guyere

Details

Preparation

Step 1

Transfer dough to an 11" fluted tart pan with a removable bottom and press carefully into corners and up the sides, letting the edges hang over the rim. Use a rolling pin to cut away the excess dough. Prick the surface, line with parchment and fill with pie weights or dried beans and bake in center of pre-heated 450 oven for about 10 minutes or until the shell is dry but not browned. Remove weights and parchment and continue backing for another 5 - 7 minutes or until bottom surface is completely dry. Lower oven temperature to 375.

In a skillet, cook the bacon over medium heat until crisp and golden brown. Transfer the bacon to a dish and set aside. Discard all but about 2 tsp. of bacon fat, then add butter and, once melted, the leeks. Lower the heat to medium-low. Stir to coat, cover and cook, stirring occasionally, until soft - 8- 10 minutes. Stir in the flour and cook uncovered for about 2 minutes. Set aside and cool slightly.

In a medium bowl, lightly whisk the eggs. Add the cream, milk, salt, nutmeg and several grinds of pepper and whisk until blended. Add the bacon and leeks and stir to combine.

Scatter 1/2 cup cheese over cooled tart shell, and pour in the egg mixture, speading the leeks evenly. Scatter the remaining cheese on top and bake until the custard is set and the top is a light golden brown, about 35 minutes.

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