Starter
Thin Leek and Bacon Tart
A thin, crisp tart with melt-in-the-mouth leeks and golden bacon. Lighter than a quiche, it slices into portions or small individual tartlets.
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4 servings
Ingredients
- 1 puff pastry
- 2 leeks
- 100g (3½ oz) bacon lardons
- 10cl (⅓ cup + 1 tbsp) heavy cream
- 1 egg
- 50g (½ cup) shredded cheese (optional)
- 20g (1½ tbsp) butter
- Salt and pepper
Instructions
Preheat the oven to 400°F (200°C). Slice the leeks and melt them for 10 minutes in the butter with the bacon, until tender.
Mix the cream and egg, season lightly with salt (the bacon is already salty) and pepper.
Unroll the pastry onto a baking sheet and prick it with a fork, leaving a ¾-inch (2cm) border.
Spread the leeks and bacon over the pastry, pour the cream-and-egg mixture on top, and sprinkle with shredded cheese.
Bake for 20–25 minutes, until the pastry is golden and crisp.
Serve warm, cut into portions or small tartlets.