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Bacon-and-Leek Tart

Source of Recipe


Southern Living



List of Ingredients



• 4 medium leeks
  
• 3 thick hickory-smoked bacon slices
  
• 1 cup (4 ounces) shredded Gruy�re cheese, divided
  
• 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
  
• � tsp pepper
  
• � tsp salt
  
• � (17.3-ounce) package frozen puff pastry sheets, thawed
  
• 1 egg white
  






Instructions



1. Preheat oven to 400� F. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
   
   
2. Cook bacon in a large skillet over medium-high heat 8 to 11 minutes, or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
   
   
3. Saut� leeks in hot drippings over medium heat 5 to 7 minutes or until tender. Stir in � cup cheese, thyme, pepper, and salt.
   
   
4. Unfold pastry sheet; fit into a 9-inch square tart pan. Whisk egg white until light and frothy. Brush egg white onto pastry sheet.
   
   
5. Bake at 400� for 15 to 20 minutes or until browned. Remove from oven. Press pastry with back of a spoon to flatten. Top with leek mixture; sprinkle with crumbled bacon and remaining � cup cheese. Bake 5 to 7 minutes or until cheese is melted.
   
   Makes 6 servings.