Leek Bacon Cheddar Tart
Savor the irresistible flavors of this Leek Bacon Cheddar Tart, a showstopping dish perfect for brunch, lunch, or a light dinner. This savory tart combines a flaky, homemade buttery crust with a creamy, custard-like filling infused with the smoky richness of crisp bacon, the mild sweetness of caramelized leeks, and the sharp, gooey goodness of melted cheddar cheese. The simple yet sophisticated recipe features blind-baking techniques to ensure a perfectly crisp crust and comes together in just over an hour. Serve it warm or at room temperature alongside a crisp green salad for a gourmet-style meal that’s as comforting as it is elegant. Impress your guests or elevate a quiet evening at home with this flavor-packed, crowd-pleasing tart!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Unsalted butter, cold and cubed
- 2 tablespoons Cold water
- 2 large Leeks, cleaned and thinly sliced
- 100 grams Bacon, chopped
- 1 tablespoon Extra virgin olive oil
- 3 large Eggs
- 200 milliliters Heavy cream
- 100 grams Cheddar cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
While the dough chills, heat a skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
In the same skillet, add olive oil and sauté the sliced leeks over medium heat until softened and slightly caramelized, about 5–7 minutes. Remove from heat and set aside.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan, trimming any excess from the edges. Prick the bottom with a fork and blind-bake the crust for 10 minutes.
In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper.
Sprinkle the cooked bacon and caramelized leeks evenly over the partially baked crust. Pour the egg mixture over the top, then sprinkle the grated cheddar cheese evenly over everything.
Return the tart to the oven and bake for 30 minutes, or until the filling is set and the top is golden brown.
Allow the tart to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
