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Leek Bacon and Gruyere Tart


This frenchy-french-french tart has the lusciousness of fall written all over it.  Spectacular for breakfast, brunch, lunch or dinner, it is also glorious with a crisp green salad.  And it freezes really well.  So with it almost taking as much work to make one as to make two, do just that and stock yourself with a fast food gift in your freezer for some bleak mid-winter eve.

This can of course be made vegetarian, and equally good, by omitting the bacon, and substituting two tablespoons of butter, for the bacon fat, for sauteing the leeks.




Leek Bacon and Gruyere Tart
by Catie Schwalb

makes one 9" tart.

1 single pie crust (see my Pie Crust 101 tutorial here.)

1 cup bacon, either cubed from slab bacon, or from about 4 thick slices
3 cups leeks from about 3 large leeks, thinly sliced and cleaned
1/4 cup dry white wine
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dry
1 cup gruyere cheese, or cheese of your choice, grated
3 large eggs
1 cup milk
salt

Heat the oven to 375 F.

Prepare the tart dough as described here. Place it in the baking dish and refrigerate until needed.

Over medium heat, brown the bacon. When cooked to your liking, transfer to a plate lined with paper towel. Pour off all but two tablespoons of bacon grease from the pan.  (Note:  If you'd prefer not to saute your leeks in the bacon fat, wipe out the pan and use two tablespoons of butter instead.)

Add the leeks and thyme to the warm pan with the bacon fat.  Saute for a few minutes and then add 1/4 cup of water.  Allow to simmer, stirring occasionally, for about five minutes until the pan is mostly dry.  Add the white wine, and allow to simmer again for about five minutes until the leeks are tender and the wine has been absorbed.  Season to taste with salt.

Scatter half of the grated cheese around the bottom surface of the tart crust.  This will provide a nice barrier to keep any moisture from the filling from making the crust soggy.  Scatter the leeks and bacon over the cheese.  Whisk together the eggs, milk, remaining cheese and a 1/2 teaspoon of salt.  Carefully pour into the tart shell, over the leeks, bacon and cheese.

Transfer to the oven and bake at 375 F for about 40 minutes, until the crust and top are golden brown, and the center is firm and no longer wiggles.



Allow to cool slightly before cutting, and serve either warm or at room temperature.



4 Responses to “Leek Bacon and Gruyere Tart”

  1. Derek D. says:

    More recipes like that and I think I may start falling in love with you….YUM!

  2. Christine says:

    Hi Catie, Your Tart recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/334?source=blog Congrats again!! :)

  3. Viana Robles says:

    Love this!! must try soon!!

  4. This looks gorgeous and so delicious! I just bookmarked it to make. Leek, bacon and gruyere is one of my favorite kinds of quiche. Thanks so much for this lovely recipe!

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{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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