Bacon and Leek Tart

Bacon and Leek Tart

Real Simple APRIL 2008

  • Yield: Makes 1 serving


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 61%
  • Fat: 25g
  • Saturated fat: 9g
  • Cholesterol: 25mg
  • Sodium: 566mg
  • Carbohydrate: 24g
  • Fiber: 2g
  • Protein: 11g

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Bacon and Leek Tart Recipe