Last updated on May 19th, 2021
YESTERDAY, I grabbed a few leeks from my Kitchen Garden, and turned them into a Rustic Bacon and Leek Tart. The thinly-sliced leeks and crisp, crumbled bacon are nestled on a bed of ricotta cheese, and encased in tender, flaky, Pate Brisee. The recipe for this sexy (and seasonal!) sumptuousness:
You’re looking at a newly harvested leek, with its fright-wig of roots.
True confession: When I climb out of bed in the morning, I look exactly like a freshly-dug-up leek.
Need a little guidance for cleaning a leek? You’ll find it in my recipe for braised leeks.
Speaking from experience, this tart is delicious hot, at room temperature, and even cold. So you can enjoy it not only for dinner, but for breakfast, too.
To start, make the Pate Brisee dough. The easy recipe for this fabulous French pastry is described in detail here. Wrap the dough in plastic wrap, and refrigerate for 30 minutes. And if you’d like to make the dough well in advance, just keep it cold. Refrigerated, Pate Brisee will keep for up to 3 days. Frozen, it will keep for up to one month (if not one year).
Next, thinly slice the white and tender green part of 3 medium-size leeks, or enough to measure 3-4 cups.
In a large skillet set over a medium flame, fry 5 slices of bacon until crisp but not burnt — about 4 minutes on each side. Then drain the bacon on paper towels.
No picture of this next step, because I foolishly forgot to take one: Pour off most of the bacon fat, and replace it with a tablespoon of unsalted butter.
Tip the sliced leeks into the skillet, and give them a quick toss with a green spatula. Green, because we like to be color-coordinated here.
Add a big pinch of salt, several grinds of black pepper, and a generous teaspoon or two of thyme leaves.
Note: You can play around with the seasonings here. For instance, if you have fresh rosemary on hand, you could add one tablespoon of the chopped leaves to the leeks.
Definitely add a splash (a generous tablespoon) of dry, French vermouth to the leeks.
Then cover the skillet, lower the heat, and let the leeks steam until soft and delicious — about 7 minutes. Set aside while you prepare the crust.
Now take your thoroughly chilled Pate Brisee…
And roll it out to a 12-inch diameter circle.
Gently fold the circle into a triangle.
Then unfold it onto a lightly-greased (or non-stick-sprayed), rimless baking sheet.
No rimless baking sheet for you? Use a regular baking sheet, turned upside down.
Let the dough chill in the fridge for 5 minutes.
Meanwhile…prepare the cheese base.
Pour one cup of ricotta cheese and a generous handful of shredded Parmesan or Asiago cheese into a medium-size bowl…
Add a big pinch of thyme (and/or rosemary)…
Spread the cheese mixture atop the dough, leaving a 2-inch border all around. An off-set spatula (pictured above) will be of tremendous help here.
Tip the herb-scented leeks onto the cheese base, spreading them out as evenly as possible with a rubber spatula.
Crumble the bacon, and scatter it over the leeks.
Now fold the border of the dough over the filling, making little pleats as shown. Lightly pinch the pleats to seal.
If you wish, you can glaze the crust with an egg-wash (one whole egg beaten with 1 teaspoon of cold water). Just be careful not to slop the egg onto the baking sheet. Why? Because the egg will work its way under the crust, and make it impossible to slide the tart onto a board or platter.
That’s why.
Our beautiful, egg-washed tart is now ready for the oven.
Baking – about 20 minutes at 400°F. Set the oven rack at the lower-middle position, and bake the tart until the crust turns golden-brown — about 20 minutes.
Now slide the tart onto a platter, a cake stand, or a wooden board.
After the tart has cooled for 5 minutes, give it a flourish of freshly-grated Parmesan or Asiago cheese.
Then pour yourself a flute of hideously-expensive French champagne, or a goblet of a sensibly-priced, but very high-quality Sauvignon blanc…
Folks, I ate half of this tart when it was hot from the oven. The other half I consumed the next morning, after it had been refrigerated over night. And guess what? This baby is profoundly-delicious even when cold!
Promise me you’ll make this sexy seasonal sumptuousness some day.
Need a printer-friendly, copy-and-paste version of the above deliciousness? Your wish is my command:
Rustic Leek and Bacon Tart
Kevin Lee Jacobs/A Garden for the House.com
Ingredients for one 10-inch tart, serving 4
Pate Brisee dough, thoroughly chilled (recipe here)
5 strips of bacon
1 tablespoon unsalted butter
2-3 medium medium leeks, thinly sliced (enough for 3-4 cups)
Seasonings – salt, freshly ground pepper, thyme leaves (fresh or dried) and/or rosemary
1 cup Ricotta cheese
1 generous tablespoon dry French vermouth
1/2 cup grated or shredded Parmesan or Asiago cheese, plus a little more for sprinkling over the tartIn a large, heavy skillet set over a medium flame, fry the bacon until crisp but not burnt; drain on paper towels.
Remove most of the bacon fat from the skillet, and replace it with the butter.
After the butter melts, toss the sliced leeks into the skillet. Add the vermouth and the seasonings — a big pinch of salt, several grinds of black pepper, and a big pinch (about half of a tablespoon) of thyme and/or rosemary.
Toss the leek mixture with a spatula, and then cover the skillet, lower the heat, and let the leeks sweat until soft and delicious — about 7 minutes. Set aside to cool.
Set the oven rack at the lower third position; preheat oven to 400°F.
Meanwhile, on a lightly-floured surface, roll the Pate Brisee into a 12-inch diameter circle. Transfer the circle to a lightly-greased, rimless baking sheet (or a rimmed sheet turned upside down). Refrigerate both sheet and dough for several minutes, just to firm up the butter.
In a medium bowl, mix together the Ricotta and Parmesan (or Asiago) cheese and a big pinch thyme and/or rosemary.
Spread the cheese mixture evenly over the pastry, leaving a 2 inch border all around. Top the cheese the leeks, and then crumble the bacon on top.
Bake until the crust turns golden brown — about 20-25 minutes. Let cool on the baking sheet for 5 minutes.
Slide the tart onto a platter, a round cake-stand, or a wooden board. Dust the top of the tart with a small handful of freshly-grated or shredded Parmesan or Asiago cheese.
Serve hot, at room temperature, or even cold, with copious goblets of champagne or Sauvignon blanc. A lightly-dressed green salad is the perfect accompaniment.
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Related Posts:
How I Plant and Grow Leeks
Chicken and Lemon Polpettine
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Kate says
I just harvested some leeks and was debating what to do with them. This sounds perfect. Thank you, Kevin!
Cary Bradley says
I promise! Amazing to have the cheese on the bottom, amazing to top with luscious leeks and top it all off with bacon! Will definitely make this (looking forward to exploring your crust) with leeks growing outside, even now! Like Kate, I too was looking for ways to use my beautiful leeks. Thanks Kevin!
Marjean says
Kevin. You need to move to my town so I can be your official recipe tester. This sounds amazing! I’ll be sure to try it soon!
Kate says
When I read through this article the first time I thought “Hmm, he ate it all without sharing it?” Having made it, I understand why! Though I know mine didn’t turn out as well as it might have because I followed your printer-friendly version at the end, and there was no mention of vermouth! I realized when it was baking that I was missing a key ingredient. Ah well. I just doubled up on the Sauvignon Blanc in my glass.
I will have to pull some more leeks and make another, which I would do anyway, since it is worth it even without the vermouth. Thank you for another fine recipe!
Kevin Lee Jacobs says
Kate – So glad you tried and liked the tart. And…thanks for alerting me to the boo-boo in the printer-friendly version. It’s corrected now. Phew!
Rosemarie says
Your tart looks absolutely delicious. My sister is at the CT Garlic Festival this morning. She just called and I mentioned your tart. She\’s going to pick up some leeks at the festival so that we can try your tart sometime next week. Also want to try your L:emon Chicken Polpettine? Did I read somewhere that you were putting together a recipe book? We’ve tried quite a few of your recipes and loved them all. The weather is absolutely gorgeous here in CT today.
Evelyn says
You didn’t share at all!
Sandra from WA says
I love the look of rustic crusts on dishes. Can’t wait to try a pie this way. Thanks for all the great ideas you share with us.
Sandra
Wendy says
This looks so wonderful! I put leeks and ricotta on my shopping list.
Diane H Hinkle says
This sounds so good and looks wonderful. I have a question? I am horribly allergic to onions, chives, leeks and related items so making it as you suggest is out of the question for me. Would something like celery work just as well? Or do you have a suggestion of something that I might could use in place of the leeks? Thanks…………!
Genene Cochran Wight says
This looks AMAZING! I can hardly wait to try it! It looks like a great comfort good!
Beverly, zone 6, eastern PA says
I have never grown leeks. I think it’s because I don’t know of a good recipe to accompany them. I no longer have that excuse! Thank you Kevin. :>)
Kevin Lee Jacobs says
Hi Diane H Hinkle – I’ll bet you’d enjoy my Mushroom, Spinach and Rosemary Tart. Delicious, and you can omit the small amount of onion. Here’s the recipe: http://tiny.cc/3q4x4w
Sharon Sarzotti says
This recipe sounds devine, will be sure to try making it! Thanks Kevin!
Diane H Hinkle says
Thanks, I think I would like this………………BUT, I still might add a little bacon. : )
Maria says
I made this for dinner tonight. It was delicious and a big hit with my Army Dude (he’s a sophisticated type of Army Dude). There’s one piece left in the fridge right now, but I have a hunch it’ll be gone by morning. Thanks!
KaeleyAnne says
Thanks for the recipe. I made it for supper tonight and it was wonderful! Mine wasn’t as pretty looking as yours was, but it was still very tasty. I’m sure my technique will get better with practice (and there will definitely be ample opportunity for practice).
Wendy Aycoth says
Hi Kevin, I enjoy many of your recipes, recently the Monkey Bread! I have a hint for you from the Hovis Bread Co. in England. They suggest cutting down the rise time by only letting the dough rise once. You can do this by adding one 50mg Vitamin C tablet. (crushed) to the yeast mixture. Before the rise starts, go to the rolling out and cutting in squares, then let the dough rise.
This single-rise method has been developed to encourage the formation of gluten and help the dough rise.
My mother and I used to make bread every week, when we had family at home, and it really saved a lot of time.
Hope you give it a try.
Deb says
I made this with Red Russian kale (cause I have a lot of it in my garden) and one small sliced leek. It was FANTASTIC! (Your original recipe is FANTASTIC too!).
Laura says
Making a leek and sorrel soup tonight but have many more leeks in the garden to be used. This tart will be on the menu next weekend.
Frantique says
I don’t grow leeks – limited space – but do pick them up at the farmers market. Having guests this next week and will try this. Have used this Pate Brisee for several other recipes and love it. As we generally love onions I’m sure this will be a hit.
Carol Munday says
Kevin: I have quite an assortment of red onions & vidalia onions. Do you think I could substitute the leeks with these onions? Love to look forward to Sundays when your e-mails fall into my in box. Your recipes are always great.
Kevin Lee Jacobs says
Hi Carol – You could absolutely use onions in place of the leeks. Enjoy!!!