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Leek Tart with Bacon & Gruyere

DeAnnaDeAnna 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.

servings:Makes 6 as a main course; 12 as an appetizer


  • 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)
Leek Tart with Bacon & Gruyere photo
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