This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. —Anneliese Deising Plymouth, MI
Leek Tart
Leek Tart
Prep Time
30 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup cold butter
- 9 to 11 tablespoons cold water
- FILLING:
- 1 pound thick-sliced bacon, diced
- 3-1/2 pounds leeks (white portion only), sliced
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Directions
- In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended.
- On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim crust to 1/4 in. above filling; press crust against side of pan. Bake at 400° for 10 minutes.
- Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.
Nutrition Facts
1 piece: 352 calories, 18g fat (9g saturated fat), 112mg cholesterol, 482mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 11g protein.
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