Bacon and Leek Tart

tart
Photo by Maura McEvoy
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Calories 61 calories from fat
    • Fat 25 g
    • Sat Fat 9 g
    • Cholesterol 25 mg
    • Sodium 566 mg
    • Protein 11 g
    • Carbohydrate 24 g
    • Fiber 2 g

Heat oven to 375° F. Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate.Discard all but 1 tablespoon of the drippings and return to medium heat. Add the leeks and cook for 3 minutes.Unfold the puff pastry and place on 2 parchment-lined baking sheets. Sprinkle with the cheese and scatter the leeks and bacon over the tops. Bake until the pastry is golden brown and crisp, about 25 minutes.

Ingredients

  1. Check 8 slices bacon, cut into 2-inch pieces
  2. Check 2 leeks (white and light green parts), cut into 2 1/2-inch strips
  3. Check 1 17.3-ounce package frozen puff-pastry sheets, thawed
  4. Check 4 ounces fontina or Swiss cheese, shredded

Directions

  1. Heat oven to 375° F. Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate.
  2. Discard all but 1 tablespoon of the drippings and return to medium heat. Add the leeks and cook for 3 minutes.
  3. Unfold the puff pastry and place on 2 parchment-lined baking sheets. Sprinkle with the cheese and scatter the leeks and bacon over the tops. Bake until the pastry is golden brown and crisp, about 25 minutes.