Leek, cheese & bacon tart

Leek, cheese & bacon tart

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(38 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

    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
    Leeks

    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

    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

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, questions and tips

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kcandme
13th Mar, 2017
5.05
Really simple and quick. Really delicious. Used cheddar but am definitely going to make again.
bingylala72
8th Jan, 2017
2.55
If you prick the pastry base then bake for ten minutes before adding the mixture, the pastry will be cooked right through.
FifiP
5th Aug, 2016
Put the Boursin in a bowl & loosen with a wee bit milk, makes spreading much easier. I also fried the bacon as it didn't say to in the recipe. Made this for a lunch for 8 (made 2) & everyone loved it. Very easy to do
WillowTree83
21st Jun, 2015
5.05
Made two of these for visitors. Party included vegetarians, so made one replacing meat with broccoli. Both were well-received and there was none left at the end of the meal. Straightforward to make and looked impressive, too. Served with new potatoes and summer vegetables. Will be repeating this one.
mariabudgen
23rd May, 2015
5.05
Made this for only the 2nd time today - and not sure why I've left it 2 years as it's a lovely tasty and easy recipe! This time I used a 170g tub of Philadelphia with spring onion and black pepper which was easier than Boursin to spread. However when I went to serve it, having already given it an additional 10mins to get it to colour, I found the base in the middle was still raw. In the end I gave it a further 20 mins in the oven (as had already turned oven off before I served). Think the Phil being creamier, and me using a slightly larger amount than the recipe, made it rather too moist. But still so tasty and my mum loved it and plans to make it herself as it's so simple to knock up.
98normandy
3rd Jan, 2015
Made this last night using low fat puff pastry- every little helps!- a packet of Boursin garlic cheese and a pack of four leeks and the last bit of cheddar- absolutely delicious !,! Also used about 8 rashers of pancetta I had leftover from the Xams Brussels. Will def do again!
dwatson27
23rd Aug, 2014
5.05
Made this for lunch today. Used gated strong cheddar cheese as topping. Delicious! Sooo easy to make too! Looking forward to tasting it cold later ( if there's any left). Another great recipe bbcgoodfood - 5stars
Hi
23rd Oct, 2013
I have made this and it is so tasty! Didn't include the bacon - but apart from that made it exactly as the recipe. I made it and froze uncooked, then defrosted overnight and cooked in the oven for half an hour. Came out perfect! Delicious served with roast meats as a tasty side.
pollyhibb
21st Oct, 2013
Yum yum yum! Easy, quick and really tasty for a zero effort tart for a lunch with some salad. Used a well known soft cheese begining with Phil, pancetta cubetti, a mix of Emmenthal and Cheddar (lots of!) and fresh Thyme on top and it was very well received!
mumzylol
17th Sep, 2013
5.05
Have just made this tonight and it really is a tasty treat! Used smoked pancetta cubes which I added to the leeks during the last few minutes of cooking and this really helped the leeks soak up the flavour of the pancetta. Yumz! Read other comments about how it was a bit fiddly trying to spread the cheese on the pastry base so I used a fork to loosen the cheese and left it out at room temp shortly before assembling the tart. It spread very easily as a result. Oh yes, I also crumbled some feta cheese on top along with the cheddar cheese which added a different texture to the end result! Served it with a green salad. All in all a delicious tart which the whole family enjoyed. Will definitely make it again.

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hellyd83
16th Dec, 2014
Hello fellow cooks, Do you know whether this can be frozen once cooked? Thanks! Helen
goodfoodteam's picture
goodfoodteam
17th Dec, 2014
Hi hellyd83 it is possible but you might be better assembling it and freezing before baking, then adding an extra 5-10mins to the cooking time for baking from frozen. We haven't tested freezing this dish in our kitchen so cannot guarantee perfect results and the freezing process may alter the texture of the soft cheese base (whether cooked first or not). Hope this helps, let us know how you get on. 
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