Leek Tart with Bacon & Gruyere
DeAnna Eklund
Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin wedges and serve it as an appetizer along with aperitifs. It’s delicious warm or at room temperature.
ingredients
- For the tart shell:
- 9 oz. (2 cups) unbleached all-purpose flour
- 1 Tbs. chopped fresh thyme
- 1/4 tsp. table salt
- 1/4 tsp. freshly ground black pepper
- 5 1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
- 5 to 6 Tbs. ice-cold water
- For the filling:
- 3 thick slices bacon, cut into small dice
- 1 oz. (2 Tbs.) unsalted butter
- 3 large leeks (white and light green parts only), cleaned and sliced crosswise 1/4 inch thick to yield about 4 cups
- 1 Tbs. unbleached all-purpose flour
- 2 large eggs
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly grated nutmeg
- Freshly ground black pepper
- 2/3 cup grated Gruyère (or Emmentaler)
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