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    You are in: Home / Recipes / Pancetta, Tomato and Leek Tart Recipe
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    Pancetta, Tomato and Leek Tart

    Pancetta, Tomato and Leek Tart. Photo by Juenessa

    1/2 Photos of Pancetta, Tomato and Leek Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    little_wing's Note:

    A lovely alternative to quiche

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
    2. 2
      Transfer to wire rack to cool (remove foil and beans if you used them).
    3. 3
      Reduce oven to 375.
    4. 4
      Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
    5. 5
      Discard all but 11/2 tbs drippings.
    6. 6
      Add leek and sautee until tender (about 5 minutes).
    7. 7
      Stir in thyme and remove from heat.
    8. 8
      Add pancetta to leeks and combine.
    9. 9
      Sprinkle 1 cup of cheese over bottom of pie shell.
    10. 10
      Spread pancetta/leek mixture over cheese and top with tomato slices.
    11. 11
      In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
    12. 12
      Slowly pour egg mixture over tart filling, letting it seep into it.
    13. 13
      Top with remaining cheese.
    14. 14
      Bake 30 minutes or until knife comes out clean and top is lightly browned.

    Ratings & Reviews:

    • on January 09, 2008

      55

      I made this using a frozen 9 inch pie crust. I used two leeks instead of one. After assembly, I kept tin foil around the edge of the crust to prevent burning. I really enjoyed this recipe. It is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      Big 5 stars. More than 5 would be right. I used bacon, didn't precook crst but did use the big tart pan, only about a third or less of the cheese and all milk and this was still great, it would have to be better if you didn't lighten it up, I'm only writing my changes so I can do them again. I did use quite a bit of leek and I did fry them in the bacon grease and I think that was a good idea for taste. No thyme, but it would be nice too I'm sure.I'm already thinking about how many times I'm going to make this for company and picnics this summer, excellent recipe and pretty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2007

      55

      I made this for dinner tonight and my hubby says it deserves 6 stars! I did substitute bacon for the pancetta and shredded swiss cheese for the gruyere. It was very rich and flavorful. This recipe is sure to impress anyone that tastes it. Thanks, little_wing!

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

    Read All Reviews (4)

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    Nutritional Facts for Pancetta, Tomato and Leek Tart

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 274.5
     
    Calories from Fat 188
    68%
    Total Fat 20.9 g
    32%
    Saturated Fat 10.6 g
    53%
    Cholesterol 127.5 mg
    42%
    Sodium 284.1 mg
    11%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.9 g
    7%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    pancetta

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