Bacon, Leek And Gruyère Tart
From babsalaba 13 years agoIngredients
- 5 slices thick-cut bacon shopping list
- 2 large leeks, tops cut off, washed well and coarsely chopped shopping list
- 2 t dried thyme or 1 T fresh thyme shopping list
- 1 oz Gruyère, shredded shopping list
- 1 sheet puff pastry, thawed shopping list
- 1 oz cream cheese shopping list
- melted butter shopping list
How to make it
- 1. Preheat the oven to 400.
- 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. Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.
- 4. Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.
- 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. 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. Brush the border with melted butter.
- 8. Spread the leeks all over the cream cheese
- 9. Crumble the bacon and sprinkle on top of the leeks.
- 10. Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.
- 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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