How to Make the Best Bacon & Leek Tart

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.

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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

1. Preheat the oven to 350º.
2. Roll the pie crust out in a 10-inch tart pan or pie plate. Store in the refrigerator while preparing the filling.
3. 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 ½ inch thick.
4. Heat 1 tablespoon of butter in a large skillet. Sauté the leeks until they are soft.
5. Remove the leeks from the pan and fry the bacon until it is crisp. Drain, let cool, and break into small pieces.
6. 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.
7. 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.
8. Add leeks and bacon back to the skillet and stir to distribute evenly. Pour the mixture into the pastry-lined pan.
9. Bake for 30 minutes or until puffed and golden. A knife inserted in the center should come out clean. Serve warm.

Bacon & Leek Tart

5 from 2 votes

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Side Dish

Servings 8 people

Calories 609 kcal

Equipment

• Pie plate
• Pizza stone

Ingredients

  

1x2x3x

• 1 prepared pie crust I used one from the dairy case of the grocery store.
• 4 large leeks white part and lower green stem only
• ½ pounds bacon
• 4 tablespoons butter divided
• 3 tablespoons flour
• 2 cups milk I had some heavy cream that I wanted to use up so I ended up with about ¼ cup of heavy cream and 1 ¾ cups of milk.
• 1 teaspoons salt
• ½ teaspoons pepper
• 1 teaspoons chili powder
• 2 large eggs lightly beaten
• 2 cups cheese shredded (I used half mozzarella and half 3 cheddar blend but you could use whatever you like.)

Instructions

 

• Preheat oven to 350º.
• Roll the pie crust out in a 10-inch tart pan or pie plate. Store in the refrigerator while preparing filling.
• Cut the leaks about in half, a little above where they turn green. Remove the roots and save the greens for another recipe. Place in a bowl to clean. Soak them in cold water (this crisps them) while you remove the dirt from between the layers. When they are all clean, slice into rounds about ½ thick.
• Heat 1 tablespoon of butter in a large skillet. Sauté the leeks until soft.
• Remove leeks from pan and fry the bacon until crisp, then drain, let cool, and break into small pieces.
• Wipe the pan with a paper towel. Melt the 3 tablespoons of butter and quickly add the flour. Stir continuously while cooking for one minute. Slowly whisk in the milk, and continue whisking for 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 pan from the heat, and add the beaten eggs and cheese. Continue stirring until the eggs and cheese are incorporated into the rue.
• Add the leeks and bacon back into the skillet and mix well. Pour the mixture into the pastry-lined pan.
• Bake for 30 minutes, until puffed and golden brown. A knife inserted into the center should come out clean. Serve warm.

Notes

You can roll this tart out on a sheet pan if desired. It can be a little dicey with the liquid rue, but the edges of the sheet pan will keep it from flowing out into the oven. If you want to do that, I would recommend pinching the edges of the crust up into a mound to contain the rue.

Nutrition

Calories: 609kcal | Carbohydrates: 22g | Protein: 13g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 124mg | Sodium: 703mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1440IU | Vitamin C: 5mg | Calcium: 312mg | Iron: 2mg

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