Learn how to make the best bacon and leek tart – This recipe uses prepared crusts to make a quick and easy tart. Simple food makes the best holiday dinners, lunches, brunches, or suppers.
Not too long ago, I followed a link from a site that I love to a blog called Storm of Thoughts (no longer a live site). I’d never been there before, and I thought I’d have a look around. I loved it and subscribed so that I wouldn’t miss any new posts.
My favorite post on Storm of Thoughts was for this Leek Tart. Chrissy’s pictures were gorgeous, and I knew this was just the kind of dish I’d love to cook and eat.
I decided to prepare it for Easter dinner. I’m glad I did.
It was my favorite dish of the whole meal.
I made a few changes to Chrissy’s original recipe. My version is below.
How to make the best bacon & leek tart
- Preheat the oven to 350º.
- Roll the pie crust out in a 10-inch tart pan or pie plate. Store in the refrigerator while preparing the filling.
- Cut leeks in half, a little above where they turn green. Remove the roots and save the top of the greens for another recipe. Place in a bowl of cold water to clean and crisp while you remove the dirt from between the layers. When they are all clean, slice into rounds about 1/2 inch thick.
- Heat 1 tablespoon of butter in a large skillet. Sauté the leeks until they are soft.
- Remove the leeks from the pan and fry the bacon until it is crisp. Drain, let cool, and break into small pieces.
- Wipe the pan with a paper towel. Melt 3 tablespoons of butter and quickly add flour, stirring continuously for one minute. Slowly whisk in the milk, cooking for another 3 to 5 minutes, until the rue is thick and smooth. Season with salt, pepper, and chili powder, adding more or less to taste.
- Remove the skillet from the heat and add the beaten eggs and shredded cheese. Continue stirring until the eggs and cheese are incorporated into the rue.
- Add leeks and bacon back to the skillet and stir to distribute evenly. Pour the mixture into the pastry-lined pan.
- Bake for 30 minutes or until puffed and golden. A knife inserted in the center should come out clean. Serve warm.
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