Leek Tart Recipe
Leek Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Leek Tart in Taste of Home August/September 2002, p16

Nutritional Facts

1 slice: 352 calories, 18g fat (9g saturated fat), 112mg cholesterol, 482mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
  3. On a floured surface, roll dough to 1/8-in. thickness. Transfer to an 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.
  4. 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.
Originally published as Leek Tart in Taste of Home August/September 2002, p16

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MY REVIEW
skypiratepip User ID: 6155419 205047
Reviewed Aug. 16, 2011

"I was scared in making this, but it turned out fantastic. It wasn't soggy as I feared and I was able to use up some leeks from the garden! (I later cheated and used a premade pie shell..still good!)"

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