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a close up of a bacon and leek tart

Bacon & Leek Tart

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Servings 8 people
Calories 609 kcal


  • 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
  • 1/2 pound 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 1/4 cup of heavy cream and 1 3/4 cups of milk.
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon 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.)


  • 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 1/2 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.


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.


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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