Leek Bacon Cheddar Tart Recipes

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LEEK, CHEESE & BACON TART

This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 6



Leek, cheese & bacon tart image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
  • Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium

1 tbsp olive oil
3 leeks , thinly sliced
375g pack ready-rolled puff pastry
150g pack soft cheese with garlic and herbs
4 rashers streaky bacon , snipped
100g grated emmental

CHEESY BACON AND LEEK TOAST

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Cheesy Bacon and Leek Toast image

Steps:

  • Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
  • Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
  • Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. Toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.

Nutrition Facts : Calories 507 calorie, Fat 38 grams, SaturatedFat 19 grams, Cholesterol 198 milligrams, Sodium 672 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 22 grams

4 slices bacon, chopped
1 leek (white and light green parts only), sliced and well rinsed
Kosher salt and freshly ground pepper
1/2 cup milk
2 tablespoons unsalted butter, at room temperature
1 teaspoon mustard powder
2 cups grated extra-sharp cheddar cheese (about 8 ounces)
2 large egg yolks
1 teaspoon Worcestershire sauce
6 thick slices sourdough or other crusty bread
1 bunch watercress, trimmed
2 teaspoons red wine vinegar

IRISH LEEK AND CHEDDAR TART

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 5



Irish Leek and Cheddar Tart image

Steps:

  • Preheat the oven to 350°F. Cut sheet of parchment paper to fit cookie sheet. Unfold puff pastry onto parchment paper. Crimp up the edges with fork to make a square.
  • In a small bowl, whisk together egg and cheese. Spread cheese mixture on bottom of pastry. Arrange leek slices on top. Sprinkle with salt and freshly ground black pepper.
  • Bake 25 to 30 minutes or until leek slices are golden brown. Remove from oven; allow to cool 1 minute before serving.

Nutrition Facts : ServingSize 1 Serving

1 sheet frozen puff pastry (from a 17.3-oz package), thawed as directed on package
1 large egg
1 cup grated cheddar cheese
2 leeks, trimmed and finely sliced*
Salt and freshly ground black pepper

TOMATO-LEEK-BACON TART

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 14



Tomato-Leek-Bacon Tart image

Steps:

  • Preheat the oven to 450 degrees F.
  • Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
  • Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
  • Lower the oven to 375 degrees F.
  • Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
  • Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
  • Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

Vegetable cooking spray
1/2 (15-ounce) package refrigerated piecrusts
1 (8-ounce) package shredded Italian three-cheese blend, divided
3 medium leeks, thinly sliced (about 1 cup)
2 tablespoons olive oil
8 plum tomatoes, sliced
1 cup loosely packed fresh basil leaves, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 (2.1-ounce) package fully cooked bacon slices, chopped
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
Garnish: fresh basil sprigs

CREAMED LEEKS WITH BACON & THYME

Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish

Provided by Tom Kerridge

Categories     Side dish

Time 30m

Yield Serves 4 (as a side)

Number Of Ingredients 7



Creamed leeks with bacon & thyme image

Steps:

  • Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.

Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium

½ tbsp vegetable oil
6 streaky bacon rashers, cut into strips
75ml white wine
150ml double cream
4 leeks , thinly sliced
½ tsp thyme leaves
40g strong cheddar , diced

LEEK TART

Provided by Susan Herrmann Loomis

Categories     Dairy     Egg     Vegetable     Appetizer     Breakfast     Brunch     Bake     Meat     Bacon     Leek     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 8



Leek Tart image

Steps:

  • 1. Line the pie dish of your choice with the pastry and chill in the freezer for 30 minutes.
  • 2. Preheat the oven to 400° F. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans or pastry weights to keep it from bubbling up. Bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Remove from the oven and reserve.
  • 3. Melt the goose fat with the bacon in a large skillet over medium heat and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes. Add the leeks, stir so they are coated with fat and cook, covered, until they are tender, about 15 minutes, stirring occasionally so they don't stick to the bottom of the pan. Season with salt and pepper and remove from the heat.
  • 4. In a medium-sized bowl whisk together the eggs until they are broken up, then whisk in the milk and the cream. Season with salt and pepper.
  • 5. Arrange the leeks and the bacon evenly over the pastry. Pour the custard mixture over it. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Remove from the oven, remove the edge of the tart tin if you've used a removable bottom tart tin, and serve immediately.

One recipe for your favorite savory pastry for a 12-inch pie dish or removable-bottom tart tin
1 tablespoon goose fat (or olive oil)
6 ounces slab bacon, rind removed, cut in 1 x 1/4 x 1/4-inch pieces
Just the green part from 2-1/2 pounds of leeks (about 1 pound, 12 ounces of tender green leaves), carefully cleaned and diced
Sea salt and freshly ground black pepper
6 large eggs
2/3 cup whole milk
1/3 cup crème fraîche

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  • Preheat the oven to 200°C/fan180°C/gas 6 and put a baking sheet in to heat. Unroll the shortcrust pastry and use to line a 4cm deep 18cm loose-bottomed fluted tart tin. Trim off and discard any excess pastry by running a rolling pin over the edges of the tin. Line with a crumpled sheet of baking paper, then fill with baking beans or rice.
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