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Photo: Beth Dreiling-Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling-Hontzas; Styling: Buffy Hargett

Bacon-and-Leek Tart

This top-rated tart is so easy to make and great for company.

Southern Living APRIL 2010

  • Yield: Makes 6 servings
  • Prep time:33 Minutes
  • Other time:20 Minutes


  • 4 medium leeks
  • 3 thick hickory-smoked bacon slices
  • 1 cup (4 oz.) shredded Gruyère cheese, divided*
  • 2 teaspoons chopped fresh thyme**
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
  • 1 egg white


1. Preheat oven to 400°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

2. Cook bacon in a large skillet over medium-high heat 8 to 11 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté leeks in hot drippings over medium heat 5 to 7 minutes or until tender. Stir in 1/2 cup cheese, thyme, pepper, and salt.

4. Unfold pastry sheet; fit into a 9-inch square tart pan. Whisk egg white until light and frothy. Brush egg white onto pastry sheet.

5. Bake at 400° for 15 to 20 minutes or until browned. Remove from oven. Press pastry with back of a spoon to flatten. Top with leek mixture; sprinkle with crumbled bacon and remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted.

* Swiss cheese may be substituted.

** 1 tsp. dried thyme may be substituted.


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Bacon-and-Leek Tart recipe