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Leek Tart

This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal.—Anneliese Deising, Plymouth, Michigan

10-12 ServingsPrep: 30 min. + chilling Bake: 30 min.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water
FILLING:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Directions

In a bowl, combine the flour, salt and sugar; cut in butter until
crumbly. Gradually add water, tossing with a fork until a ball
forms. Cover and refrigerate for 30 minutes.
In a large skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels. Drain, reserving 2
tablespoons drippings. Saute leeks in drippings until tender; stir
in the bacon. Stir in flour until blended; set aside.
On a floured surface, roll dough to 1/8-in. thickness. Transfer to an

2 of 2

Leek Tart (continued)

Directions (continued)

ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim
pastry to 1/4 in. above filling; press pastry against sides of pan.
Bake at 400° for 10 minutes.
Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg.
Pour over leek mixture. Bake 20-25 minutes longer or until a knife
inserted near the center comes out clean. Serve warm. Yield: 10-12
servings.

Nutrition Facts: 1 serving (1 slice) equals 352 calories, 18 g fat (9 g saturated fat), 112 mg cholesterol, 482 mg sodium, 37 g carbohydrate, 3 g fiber, 11 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.