Leek Tart with Smoked Bacon

Été 2006
food and drink

BY: Lucy Waverman

Double smoked bacon makes this a special treat but good quality ordinary bacon can be used. Serve as a first course with a scatter of arugula or make tiny tartlets and serve as an hors-d'oeuvre as well. The pastry is too much for 4 tarts, but it freezes beautifully to keep on hand for another use.

2 cups (500 mL) all-purpose flour
¼ tsp (1 mL) salt
¾ cup (175 mL) unsalted butter, cut in cubes
¾ cup (175 mL) cream cheese, cut in cubes

1 tbsp (15 mL) olive oil
2 oz (60 g) double-smoked bacon, chopped
3 leeks, white part only, thinly sliced
¼ cup (50 mL) white wine
½ cup (125 mL) whipping cream
¾ cup (175 mL) grated Gruyère cheese
Salt and freshly ground pepper

1. Place flour and salt in a food processor. Scatter over butter and cream cheese. Process with on-off motion until mixture resembles fine breadcrumbs. Remove from processor and place in a bowl. Knead together with your hand until dough forms a ball. Chill for 30 minutes.

2. Roll out half of pastry and cut into 6-inch (15-cm) rounds. Place rounds in 4-inch (10-cm) tart shell bases or make 1 large tart. Chill until needed.

3. Preheat oven to 350ºF (180°C).

4. Heat oil in skillet over medium heat to make filling. Add bacon and sauté for 1 minute or until fat is rendered. Pour off fat. Add leeks and continue to sauté until leeks are softened, about 3 to 4 minutes. Pour in white wine. Bring to boil. Stir in whipping cream.

5. Let mixture bubble for 1 minute and cool to room temperature. Stir in Gruyère and season well with salt and pepper. Place filling in tart shells.

6. Bake for 25 to 30 minutes or until pastry is pale gold and filling is bubbling.

Serves 4

What to Serve