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Home / Eat Well / Recipes
for
4
people
By
Jan Bilton
Food writer and cookbook author.
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Leeks — which look like giant spring onions — have a mild flavour and are the base for many soups and stews and also for this tart.
Ingredients
| 500 g | Leeks, about 2 medium (Main) |
| 2 Tbsp | Olive oil |
| 3 rashers | Rindless bacon, middle, chopped |
| 1 ½ sheets | Flaky pastry, ready rolled |
| 120 g | Soft goat's cheese, or soft herbed cheese |
| 1 Tbsp | Fresh thyme, or fresh rosemary leaves, chopped |
| 70 g | Gruyere cheese, or emmenthal cheese, shredded |
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Directions
- Preheat the oven to 100C. Lightly oil a baking tray.
- Wash the leeks well and thinly slice. Heat the oil in a non-stick pan. Sauté the leeks on medium low, until softened. Place aside. Sauté the bacon until almost cooked. Drain on paper towels.
- Join the two sheets of pastry by overlapping two edges slightly and pressing together well to make a long strip of pastry. Place on the baking tray. Spread with the soft cheese to within 2.5cm of the edges. Dot the leeks, bacon and shredded cheese on top. Sprinkle with the herbs. Turn the pastry edges over the filling slightly to form a rim.
- Bake for 20 minutes, until golden.
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