Mar 17

Leek & Bacon Puffy Tarts


Leek & BAcon Puffy Tarts



I have been excessively lazy this week. Ever since our friends lent us their car while they are on a months vacation has made me not want to do the daily grocery shop by bike. I wait everyday for R. to get home from work and then I’d try to wheedle my way to get him to drive me to the store before they shut for the day. No such luck. Therefore, I have only been to the store just ONCE this week. Inevitably, supplies in my fridge dwindled and pretty soon I was left with scraps ~ bits of stir-fry veggie mix, scraps of bacon, a SINGLE egg, half a bottle of cream, half a pack of diced ham and leeks that were in danger of going off.



Earlier in the week I had promised R. that I would make him quiche Lorraine from scratch, but I never got round to it. I thought I could finally produce said quiche today, but then I quickly realized I no longer had the number of eggs required for making pâte brisée and the filling. R. wasn’t thrilled. He had his heart set on quiche today … not like there were very many other options. So I rummaged in the freezer and found a box of filo and a box of puff pastry. Ka-ching!



I am known for being able to produce a ready meal out of not very much, and today was just such a day. Back when I was a gainfully employed nurse, I used to work crazy shifts and I didn’t always get the chance to restock my fridge on a regular basis. Fresh food would more often than not go off before I could use it, so I kept a well stocked pantry instead. I learned very early on that dried lentils, dried mushrooms and pasta are very handy ingredients to have. Tinned soup as well provided a quick ready meal in minutes. Resourcefulness is the key to a full belly, even if it’s not what you wanted in the first place. So just because I was out of ingredients today, that didn’t stop me from making some yummy food. Minor adjustment.



This recipe uses very basic ingredients, and no real measurements. If you like more leek, then add more … it won’t ruin the taste at all. Just make sure you use good quality pastry, coz the puffier the better. This tart can be made family size or mini individual ones, perfect for a light afternoon lunch with a side salad.



Leek & BAcon Puffy Tarts1




Ingredients: (makes 4 mini)
  • 2 sheets frozen puff pastry
  • 1 cup leeks, sliced
  • 1 cup diced ham
  • ½ cup diced bacon or spek
  • 2 tsp flour
  • 2 tsp oil
  • ½ cup grated cheese
  • 200 mls thin cream
  • 1 whole egg
  • salt & pepper



Preheat oven to 190ºC


Prep your tart tins by lightly spraying on some cooking spray and setting them on a baking sheet. Use tart tins that have removable bottoms for easy unmoulding.


For the pastry, I use pre-made store bought sheets of puff pastry. Cut rounds large enough to line the bottom and sides of your tart tins. Gently press the pastry onto the bottom and prick with a fork. If there is an overhang you can either cut it off or leave it looking rustic. I like extra pastry so I tend to leave them on. Set them aside while you get on with the filling.


In a skillet, heat two teaspoons of oil and fry off the bacon bits along with the leeks. Season with pepper. Add in the cubes of ham once the leeks are soft and translucent. Drain off the access oil and allow the filling to cool slightly on a plate.


Assembly is pretty simple. Divide the filling into four portions and place it into each tart case. Lightly beat one egg with the cream. Season with salt and pepper (not too much salt as the bacon is plenty salty). Stir in the flour and mix well until no lumps are left.  Pour this egg and flour mixture over the bacon and leek filling. Give the tray a little shake to settle everything.


Place some grated cheese on top. Choice of cheese is really up to you : sharp cheddar, Gouda, Gruyère … all good.


Whack everything into the oven and bake until the egg custard is juuuuust set and the pastry is puffed and golden around the edges … about 15 – 20 mins.


Remove from the oven, allow to sit for 10 mins and then unmould the pastry from the tins. Plate up and serve with a side salad. This tart is best eaten warm, not piping hot.



Leek & BAcon Puffy Tarts4





Speaking of side salads, I like to keep things simple. A bag of mixed baby greens or rocket, some toasted pine nuts, cherry tomatoes, olive oil and sea salt. This tart is soooo yummy. That creamy egg filling with bits of salty smokey bacon, all cradled in flakey, buttery puff pastry. If you so have the inclination you can make these even minier and serve them as finger food at your next cocktail party, along with my Smoked Salmon Tartlets.



So give these a try and let me know how you get on. 🙂 Until next time … have fun in the kitchen!




~ Enjoy ~


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