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Leek Tart with Double Smoked Bacon

Updated: Apr 2

A beautiful tart for lunch or dinner! Serve with a crisp green salad.

Pre-heat oven to 375 F


Shortcrust Pastry dough - recipe follows

1 Tablespoon of unsalted butter

2 Medium leeks, white and light green parts, chopped

1/2 Pound of double smoked bacon, chopped into bite-sized pieces

3 Eggs

1 Egg yolk

7 ounces Gruyere, grated

1 1/2 cups heavy cream

1 1/2 teaspoons of fresh thyme, chopped

Sea salt and fresh pepper


Make shortcrust pastry, refrigerate for 30 minutes

In a large skillet, heat the butter and add the leeks and bacon

Stir fry until bacon is a bit crisp and the leeks are translucent

Turn out into a stainless bowl

Cool to room temperature

Roll out the pastry to cover the bottom of a 10" quiche or pie tin

Press the dough with your fingers and crimp the sides at the top

Using a fork, put several fork holes in the bottom of the pan

Pour leek and bacon mixture over the pie crust

Bake for 10 minutes

Remove from oven

Pour the whisked eggs, extra yolk, cheese, heavy cream and fresh thyme, sea salt and pepper over the leek and bacon mixture

Return to oven and bake for another 25-30 minutes or until golden on top and a knife inserted in the middle comes out clean

I like to serve this with a green salad with baby tomatoes and a light green goddess dressing

Easy and delicious

Shortcrust pastry

3 1/3 Cup unbleached flour

1/2 Teaspoon sea salt

1 Cup + 1 Tablespoon of Unsalted butter - cold, just 20 minutes out of the fridge

2 Egg Yolks

6 - 8 Tablespoons of ice cold water, put a few ice cubes in a cup of water


In a mixing bowl, whisk together the flour and sea salt

Cut the cold butter into small cubes and arrange them over the flour mixture

With your hands or a large fork work the butter into the flour until the mixture feels like coarse meal

Add the egg yolks and 6 tablespoons of the cold water until the dough begins to come together

Turn the pastry out onto a work surface and knead it gently until it comes together into a ball

If you need to add more water, add the other 1-2 tablespoons of water

Wrap this kneaded dough in plastic and refrigerate 30 minutes before using

*This will keep up to four days in the fridge. You may freeze it for up to 3 months

Thaw overnight before use

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