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Bacon and Leek Tart

Yield Makes 1 serving

Ingredients

  • 8 slices bacon, cut into 2-inch pieces
  • 2 leeks (white and light green parts), cut into 2 1/2-inch strips
  • 1 17.3-ounce package frozen puff-pastry sheets, thawed
  • 4 ounces fontina or Swiss cheese, shredded

Nutrition Information

  • calories 372
  • caloriesfromfat 61 %
  • fat 25 g
  • satfat 9 g
  • cholesterol 25 mg
  • sodium 566 mg
  • carbohydrate 24 g
  • fiber 2 g
  • protein 11 g

How to Make It

  1. Heat oven to 375° F.

    Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate.

    Discard all but 1 tablespoon of the drippings and return to medium heat. Add the leeks and cook for 3 minutes.

    Unfold the puff pastry and place on 2 parchment-lined baking sheets. Sprinkle with the cheese and scatter the leeks and bacon over the tops.

    Bake until the pastry is golden brown and crisp, about 25 minutes.