Bacon, Leek and Cheddar Tart makes a perfect lunch or light dinner served with salad greens dressed in a simple vinaigrette. I like to serve it warm or room temperature but any leftovers are good served cold. This recipe doesn’t require many ingredients so use a good smoky bacon and a nice sharp cheddar to give the best flavor.Jump to Recipe
You’ll need a 10-inch tart pan with a re-moveable base for this recipe. A glass pie plate will work in a pinch. Just make sure it’s greased. To remove the tart from the pan, take a squat glass, turn it upside down on the kitchen counter and very carefully place the tart on top of the glass. The wide will fall down. Place the tart on a cutting board or counter and slide a knife under the pastry; slide the tart onto a cutting board or plate. This is why it’s important to let the tart cool. Don’t even think of attempting this when it’s hot or you’ll have a mess on your hands.
Filo/phyllo pastry, however you like to spell it, is light, flaky and per serving has around 40 calories less than puff pastry. As an avid pastry lover, I found it hard to pick a favorite so I won’t. Here’s an Apple, Ginger & Pecan Phyllo Tart recipe for those with a it of a sweet tooth that love a quick and easy dessert. And have you ever tried phyllo as a pizza base such as I used in this Roasted Tomato, Kale & 3-Cheese Pizza. I love this Bacon, Leek & Cheddar Tart, especially as the anticipation of spring sets in, tarts and pies make me think of picnics, brunches and light lunches.
BACON, LEEK & CHEDDAR TART
- 1 10-inch tart pan with re-moveable base
- 1 tablespoon olive oil
- 8 oz about 8 strips smoked bacon
- 2 leeks, white and tender green parts only, thinly sliced about 2 generous cups
- Pinch of sea salt and freshly ground pepper
- 1 1/2 cups whipping cream
- 3 large eggs
- 1/4 teaspoon ground nutmeg
- 10 sheets phyilo filo pastry, 9 x 13-inch sheets (about 8 oz/226g)
- 1/4 cup butter, melted
- 3 oz shredded sharp white cheddar cheese
- Mixed greens, for serving
- Heat the oil in a medium to large frying pan over medium heat. Cook the bacon for 5 to 7 minutes until browned and crispy. Pour all but 1 tablespoon of oil from the pan and discard when solid. Add the leek and cook, stirring occasionally for 10 minutes until softened; let cool.
- Preheat the oven to 375°F (190°C).
- Whip cream, eggs, nutmeg and a pinch of salt and pepper together in a medium bowl; set aside.
- Grease a 10-inch (25cm) tart pan with a removeable base. Layer a tart pan with a sheet of pastry with the pastry over hanging the side. Place another pastry sheet over the first making a cross. Brush that with butter. Continue layering the pastry sheets, working around the pan and brushing with butter until all the pastry is used. Gently press the pastry around the base of the pan where the side meets the base. Working your way around the pan, fold up the overhanging pastry. Make a few small slits in the pastry to allow the steam to escape. Place the pan on a baking sheet. Bake on the bottom rack of the oven for 15 minutes until a light golden color. Leave the pan on the baking sheet. If the pastry rises very gently press down with some paper towel.
- Scatter half of the cheese over the pastry base, then the leek and bacon mixture. Slowly pour in the cream mixture. Scatter the remaining cheese over the top. Bake for 35 to 40 minutes or until the filling is set and the pastry is golden. Let cool to warm or room temperature before cutting into slices. Serve slices with mixed greens.