Bacon, Leek and Gruyere Tart

This classic French dish is thinner and lighter than a quiche. Be sure to use a scalloped tart pan with a removable bottom for ease of service.  Serve this tart for breakfast, or with a nice green salad for a light lunch or dinner.

 

Bacon, Leek and Gruyere Tart

 

Pastry

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup plus 2 tablespoons unsalted butter

1/3 cup ice water

 

In a large bowl, combine the flour and salt.  Cut the butter into the flour with a pastry cutter until the mixture resembles coarse meal.  Work the ice water into the dough gently until it just comes together.  Wrap with saran and allow to rest for 20 minutes before rolling.

Roll the pastry out to fit a tart shell.  Press lightly into the shell, then prick the shell with a fork.  Transfer the shell to the refrigerator and chill for 20 minutes.  Bake the shell in a 400 degree oven until lightly golden, pressing the shell occasionally if necessary to prevent puffing.  Set aside to cool while preparing the filling.

 

Filling

1/2 Lb. bacon sliced thin

1-2 leeks, white part only, sliced thin

2 eggs

1 cup cream

1 cup shredded Gruyere cheese

salt and pepper

 

In a saute pan, cook the bacon over medium heat until lightly golden.  Add the leeks and continue to cook until the leeks are soft, about 10 minutes.  Whisk the eggs with the cream and season lightly with salt and pepper.  Spread the leeks and bacon over the bottom of the cooked tart shell, then spread the cheese over all.  Pour the egg mixture into the tart shell, then bake at 375 degrees until puffed and set, about 20 minutes.

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