Bacon and Leek Tart

Enjoy your warm dinner with this tart baked with bacon and leek.

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Servings 6

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ingredients 8
Prep Time 35 min
Total Time 1 hr 5 min

Ingredients

1: sheet frozen puff pastry (from 17.3-oz package), thawed

1: egg white, slightly beaten

3: thick slices hickory-smoked bacon

4: medium leeks, sliced

1: cup shredded Gruyère cheese (4 oz)

2: teaspoons chopped fresh thyme leaves

: 1/2 teaspoon salt

: 1/2 teaspoon pepper

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Directions

1 Heat oven to 400°F. Unfold pastry sheet; place in 9-inch square tart pan with removable bottom. Brush pastry with egg white. Bake 15 to 20 minutes or until browned.
2 Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 8 to 11 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add leeks to drippings; cook over medium heat 5 to 7 minutes, stirring occasionally, until tender. Remove from heat. Stir in 1/2 cup of the cheese, the chopped thyme, salt and pepper.
3 Press pastry with back of spoon to flatten. Spoon leek mixture over pastry; sprinkle with crumbled bacon and remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Serve warm.