Leek, cheese & bacon tart

Leek, cheese & bacon tart

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(52 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info


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



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

  • 100g grated emmental


  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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19th Aug, 2019
1st time making this tonight and was very impressed, it was delicious! Added some extra bits like tomatoes to the tart and used a garlic and herb spreadable cheese rather than boursin. Because of lots of comments about undercooked pastry I cooked it at 200c fan instead of 180c fan for 25 mins rather than 20 and it’s was fine not undercooked at all. Both me and my husband enjoyed it and I’m sure I will make it again, lots of different combinations to try!
31st Jan, 2018
Made this a few times now, I prefer to pre cook the pastry and let cool. Also, I'm not a fan of Garlic so I use Rondele au bleu. Love it.
gilbertthedragon's picture
18th Jan, 2018
Love this! Simple, quick story nd looks impressive when taken to table on wooden board. Will make again and again.
13th Mar, 2017
Really simple and quick. Really delicious. Used cheddar but am definitely going to make again.
8th Jan, 2017
If you prick the pastry base then bake for ten minutes before adding the mixture, the pastry will be cooked right through.
FifiP's picture
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
21st Jun, 2015
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.
23rd May, 2015
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.
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!
23rd Aug, 2014
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


16th Dec, 2014
Hello fellow cooks, Do you know whether this can be frozen once cooked? Thanks! Helen
goodfoodteam's picture
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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