I was torn between making the classic Quiche Lorraine or somehow adding the new box of puff pastry in the mix. Well, this morning I found this recipe at BBC GoodFood for a Leek, cheese and bacon tart and I just knew I had to make it.
Wow, it is ever amazing... and rich. 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.
- 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
- Preheat the oven to 400.
- Thaw one sheet of puff pastry, laying it out on a baking sheet lines with a sheet of parchment paper.
- Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.
- Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.
- Add 1 t of the dried thyme (1/2 T fresh thyme) and saute another minute or so. Remove from heat and set aside.
- 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.
- Brush the border with melted butter.
- Spread the leeks all over the cream cheese.
- Crumble the bacon and sprinkle on top of the leeks.
- Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.
- 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.