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Leek, cheese & bacon tart

Leek, cheese & bacon tart

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(35 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too

Nutrition and extra info

Nutrition:

  • kcal637
  • fat49g
  • saturates22g
  • carbs31g
  • sugars5g
  • fibre3g
  • protein19g
  • salt2.2g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 leeks, thinly sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 375g pack ready-rolled puff pastry
  • 150g pack soft cheese with garlic and herbs
  • 4 rashers streaky bacon, snipped

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 100g grated emmental

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Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated Emmental.

  2. Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

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Comments (36)

rstacey's picture

Made this last night for a very fussy sister in law who came back for seconds so if it gets her vote then this must be a winner. So easy and done in 20mins - my kind of recipe. I added courgette to the leeks, as we have a glut and this was great.

georgewillows's picture
5

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.

redhead82's picture
5

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!

zakalwe's picture
5

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

Ferrari butterfly's picture
5

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!

MaxxyysMum's picture
5

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.

purpleflufff's picture
5

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!

katyrouth's picture
5

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.

drusilla's picture
4

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

bevan1's picture

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.

madspatula's picture
3

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!

Heatherch's picture
1

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.

kfurber's picture
5

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.

deeorourke's picture
4

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!)

nickkie's picture
5

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

natalierachel's picture
4

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

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