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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Ferrari butterfly
1st Nov, 2009
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
28th Oct, 2009
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.
28th Oct, 2009
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!
23rd Oct, 2009
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.
13th Oct, 2009
I'd recommend using back bacon, rather than streaky - I used Derbyshire Dark, lovely!
10th Oct, 2009
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.
8th Oct, 2009
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!
7th Oct, 2009
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.
1st Oct, 2009
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.
23rd Sep, 2009
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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