Bacon and Leek Tart

one slice of bacon leek tart with onions on a serving spatula

Learn how to make the best bacon and leek tart - This recipe uses prepared crusts to make a quick and easy onion tart. Simple food makes the best holiday dinners, lunches, brunches, or suppers.

5 from 4 votes

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Prep Time 30

Cook Time 30

Total Time 1

Course Side Dish

Cuisine American, French

Servings people

Calories 609 kcal

Equipment

Pie plate

Ingredients

1 prepared pie crust I used one from the dairy case of the grocery store.
½ pounds bacon
4 tablespoons bacon grease
4 large leeks white part and lower green stem only
3 tablespoons all-purpose 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 black pepper
1 teaspoons chili powder
½ teaspoons garlic 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 350ºF.
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.
Cook the bacon, reserving 4 tablespoons of bacon grease. You can bake it (instructions above), but in this recipe, I prefer frying it in a large skillet. Drain, let cool, and break into small pieces.
Add 1 tablespoon of bacon grease back to the skillet. Sauté the leeks until soft. Remove the leeks from the skillet.
Add 3 tablespoons of bacon grease to the skillet 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, garlic powder, 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

Keyword bacon, eggs, onions, pie

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