Total Time
1hr 40mins
Prep 50 mins
Cook 50 mins

From "The Choice is Cheddar", Good Food Magazine, October 1986. Prep times does not include pastry chilling.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Place first 5 ingredients in food processor fitted with steel blade; process until mixture resembles coarse crumbs. With machine running, slowly pour in 2 T. ice water; process, adding more ice water if needed, until dough gathers into mass. Remove dough from processor.
  3. Roll dough on lightly floured surface into 13-inch circle. Transfer to 10-inch tart pan with removable bottom; press dough lightly against side of pan. Trim overhang to 1/2 inch, fold down against pan, and pinch lightly to make sturdy edge 1/4-inch taller than pan. Prick bottom with fork at 1-inch intervals. Refrigerate 1 hour.
  4. Bake tart shell until surface feels dry, 16-17 minutes. Cool completely on wire rack before filling.
  5. Meanwhile, fry bacon in heavy medium skillet over medium-low heat just until crisp and lightly browned, about 6 ninutes. Remove with slotted spoon to paper towels to drain, then crumble.
  6. Pour off all but 1 T. of the bacon fat. Add leeks and saute over medium heat until golden brown, about 10 minutes. Let stand.
  7. Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.
  8. Place cooled tart shell on baking sheet. Scatter bacon, leeks, and cheese evenly over shell. Place baking sheet on rack in oven. Carefully pour custard into shell.
  9. Bake just until custard is set in center, 25-30 minutes. Let cool at least 15 minutes before serving. Serve warm or at room temperature.
Most Helpful

Delicious. My leeks were a little on the large size, so only used two. I also added some nutmeg to the custard. :)

Lori Mama September 22, 2010

This was a yummy tart. I was also scared of making pastry, but this one is well worth it! The cheese and cayenne in the crust really add a nice flavor to this dish. A definite make again for the next family brunch. Made for ZWT6.

IngridH June 21, 2010

This was really divine! I have a confession to make, I have never, ever made home-made pastry dough of any kind. ::hanging head::: (hope I don't get kicked outta Zaar.) So, I did cheat and use store-bought. I also added some minced garlic (3 cloves) and some Herbs de Provence. And used extra-sharp cheddar and the half-and-half. We had this today with BLT Salad and will have the left-overs for breakfast. Thanks for posting, Jacquee! LOL Made for ZWT 6.

Scoutie June 19, 2010