Bacon, Leek And Gruyère Tart |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Wow, is this ever an amazing, and rich, recipe. Next time though, I have to use goat cheese in place of the cream cheese. This recipes needs that slight tanginess from the goat cheese. Ingredients:
5 slices thick-cut bacon |
2 large leeks, tops cut off, washed well and coarsely chopped |
2 t dried thyme or 1 t fresh thyme |
1 oz gruyère, shredded |
1 sheet puff pastry, thawed |
1 oz cream cheese |
melted butter |
Directions:
1. 1. Preheat the oven to 400.
2. 2. Thaw one sheet of puff pastry, laying it out on a baking sheet lines with a sheet of parchment paper. (about 40 minutes)
3. 3. Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.
4. 4. Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.
5. 5. Add 1 t of the dried thyme (1/2 T fresh thyme) and saute another minute or so. Remove from heat and set aside.
6. 6. Spread the cream cheese on the thawed puff pastry, leaving free a 1-inch border along all four sides. Sprinkle a little thyme over the cream cheese.
7. 7. Brush the border with melted butter.
8. 8. Spread the leeks all over the cream cheese
9. 9. Crumble the bacon and sprinkle on top of the leeks.
10. 10. Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.
11. 11. Fold the edges of the pastry over and brush it with melted butter and bake for 15-20 minutes or until the pastry is puffed and nicely golden brown and delicious.
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