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    You are in: Home / Recipes / Leek-Bacon-Cheddar Tart Recipe
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    Leek-Bacon-Cheddar Tart

    Leek-Bacon-Cheddar Tart. Photo by Lori Mama

    1/2 Photos of Leek-Bacon-Cheddar Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    50 mins

    50 mins

    JackieOhNo!'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 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. 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. 4
      Bake tart shell until surface feels dry, 16-17 minutes. Cool completely on wire rack before filling.
    5. 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. 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. 7
      Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.
    8. 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. 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.

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    Ratings & Reviews:

    • on September 22, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Leek-Bacon-Cheddar Tart

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 475.2
     
    Calories from Fat 330
    69%
    Total Fat 36.7 g
    56%
    Saturated Fat 19.2 g
    96%
    Cholesterol 195.5 mg
    65%
    Sodium 710.3 mg
    29%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.1 g
    8%
    Protein 15.9 g
    31%

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