Leek, cheese & bacon tart

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• Natalie

  21 September 2009

  Natalie rated and commented on this recipe

  

  My husband really enjoyed this. I think there was too much soft cheese on so will use less next time.

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• Nickkie

  23 September 2009

  Nickkie commented on this recipe

  Adored this recipe, I agree with Natalie that it does need slightly less cheese though, but it does keep well in the fridge if you are lucky enough to get leftovers and is lovely cold! Another slight change i had was using parma ham as that was all i had in fridge!! but worked out lovely

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• Nickkie

  23 September 2009

  Nickkie rated this recipe

  

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• Dee

  23 September 2009

  Dee rated and commented on this recipe

  

  Agree with the cream cheese! Think boursin might be a good alternative - less gooey? Forgot to eggwash the pastry so it was a bit anaemic looking! DH didn't like it so I ate half all by myself! (am pregnant - that's my excuse!)

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• Katharine

  01 October 2009

  Katharine rated and commented on this recipe

  

  I thought this was great. Made a few changes; used creme fraiche with fresh chopped garlic and herbs instead of the cheese, and did the leeks in butter instead of oil as I think it's yummier that way. This was lovely warm, but even better cold for lunch the next day. Will make again.

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• Heather

  07 October 2009

  Heather rated and commented on this recipe

  

  I was disappointed with this one. It seemed to be "lacking" something. For whatever reason my pastry didn't rise at all, and I found the whole flavour a bit dull. It was very quick and easy to make though.

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• LauraHensby

  08 October 2009

  LauraHensby rated and commented on this recipe

  

  This was very quick and easy to make, but agree with Heather that it was missing something. Would maybe use fresh garlic in the cream cheese but also like the idea of using boursin. Also thought about halfing the emmental and making it up with cheddar for more flavour. Did enjoy it though!

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• JoFo

  10 October 2009

  JoFo commented on this recipe

  I loved this! I didn't use pre-rolled puff pastry, and the amount that I got from the roll-it-yourself was slightly more than the pre-rolled, which meant that the amount of cheese was just right :-) I added black pepper; would possibly add some thyme next time as well.

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• drusilla

  13 October 2009

  drusilla commented on this recipe

  I'd recommend using back bacon, rather than streaky - I used Derbyshire Dark, lovely!

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• drusilla

  13 October 2009

  drusilla rated this recipe

  

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• katyrouth

  23 October 2009

  katyrouth rated and commented on this recipe

  

  As with others, used creme fraiche instead of cream cheese as that's what was in the fridge - was really tasty and easy to make.

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• Girl Flower

  28 October 2009

  Girl Flower rated and commented on this recipe

  

  This was great - easy to do, pretty quick for a mid-week supper and looked fab, even managed to save some for packed lunches today (although it was hard not to eat it all last night) we both went back for seconds! Will definately make this again. I made just a couple of changes - used Boursin cheese (was on offer at Sainsburys) and used more like 100g of it. Also topped with cheddar as that is what I had in the fridge. Well done Good food - you have done it again - excellent!

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• Liz

  28 October 2009

  Liz rated and commented on this recipe

  

  This was a hit with my husband & son. My daughter carefully separated the bacon and pastry and ate that before discarding the rest of the filling but for her, that's pretty good. I used half the quantity of supermarket brand low-fat cream cheese with garlic & herbs, and added a dash of cayenne into the leeks to give it a bit of a kick. It cut into 6 generous portions, so I am looking forward to having a slice cold for lunch today.

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• ferraributterfly

  01 November 2009

  ferraributterfly commented on this recipe

  Used plain cream cheese and added my own garlic and herbs - gave it a bit more zing! It was a bigger hit cold the next day!

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• Mummy Batten

  09 March 2010

  Mummy Batten rated this recipe

  

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• Will

  07 April 2010

  Will rated this recipe

  

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• Will

  07 April 2010

  Will commented on this recipe

  Would agree with using less cheese. Works well with grated cheddar or brie!

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• Redhead

  03 June 2010

  Redhead commented on this recipe

  I love this recipe but instead of the soft cheese I mix some creme fraiche and mustard to spread at the base. It's delicious! Particularly for those of you that think the soft cheese way might lack some flavour! I also add a bit of black pepper to the leeks/bacon mixture. Bloody gorgeous!

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• Redhead

  03 June 2010

  Redhead rated this recipe

  

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• george

  17 July 2010

  george rated and commented on this recipe

  

  My husband loved this, it's as good cold as it is hot. I did use Boursin cheese instead of cream cheese and it was delicious, very difficult to not eat it all in one go.

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Ingredients

• 1 tbsp olive oil
• 3 leeks , thinly sliced
• 375g pack ready-rolled puff pastry
• 150g pack soft cheese with garlic and herbs
• 4 rashers streaky bacon , snipped
• 100g grated emmental

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 3 leeks , thinly sliced
• 375g pack ready-rolled puff pastry
• 150g pack soft cheese with garlic and herbs
• 4 rashers streaky bacon , snipped
• 100g grated emmental

637 kcalories, protein 19g, carbohydrate 31g, fat 49 g, saturated fat 22g, fibre 3g, sugar 5g, salt 2.2 g

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