Pancetta Tomato and Leek Tart
Elevate your brunch game with this savory Pancetta Tomato and Leek Tart, a perfect balance of crisp puff pastry and creamy, flavorful filling. This recipe combines crispy, golden pancetta, tender sautéed leeks, and juicy cherry tomatoes layered in a buttery tart shell, all brought together with a rich mixture of eggs, heavy cream, Parmesan cheese, and aromatic fresh thyme. The tart achieves a delightful texture and vibrant taste, making it an ideal dish for entertaining or a cozy family meal. With a prep time of just 20 minutes and an impressive presentation, this delectable tart is sure to become a favorite centerpiece for your brunch or light dinner spread.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 200 grams pancetta
- 2 medium leeks
- 200 grams cherry tomatoes
- 3 large eggs
- 120 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 200°C (400°F) and grease a 9-inch tart pan.
Roll out the puff pastry sheet and press it into the tart pan. Trim off any excess pastry around the edges.
Prick the bottom of the puff pastry with a fork, cover it with parchment paper, and fill it with baking weights or dried beans. Bake the pastry for 10 minutes, then remove the weights and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
While the pastry bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pancetta and cook until crispy, approximately 4-5 minutes. Remove and set aside.
In the same skillet, add the sliced leeks and sauté on medium heat for 5-7 minutes until softened. Set aside.
Cut the cherry tomatoes in half.
In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, black pepper, and fresh thyme.
Spread the cooked leeks evenly across the bottom of the tart shell. Top with the crispy pancetta and halved cherry tomatoes.
Pour the egg mixture over the fillings, ensuring it is evenly distributed.
Bake the tart in the oven for 20-25 minutes, or until the filling is set and the top is golden brown.
Let the tart cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 320 mg | 7% | |
*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.
