This bacon tart is the unashamed winter version of my spring tart – the same base with some lovely, warm, winter flavours to top it with.
It’s a delicious cheesy, pastry based tart with the beautiful flavours of bacon, leek, walnuts and gorgonzola (and perfect with a glass of wine).
The tart is extremely easy to make. Although slightly more difficult to make than my spring tart, due to the frying of the bacon and leeks, it’s still desperately straightforward and if you’re someone who is a bit scared of using pastry, this is an excellent place to start.
The tart was given the accolade “scrumptious” by my husband, so must be good.
This will take you no more than 45 minutes to make, and will serve 4 with a side salad.
The Ingredients
- Puff pastry – you can make your own puff pastry, but ready rolled shop bought is easy and tasty. Get the pastry made with butter if you can.
- Bacon lardons – or get slices of smoked bacon and cut them into 1cm chunks yourself.
- Leek – if your leeks are smaller, make sure you use two.
- Soft cheese – cream cheese works nicely. You could also use a spreadable goats cheese.
- Egg – for brushing the pastry.
- Walnut halves – pecans would also work nicely.
- Gorgonzola – or any tasty blue cheese.
Top Tips
- Cooking the bacon Be sure to cook until golden – you want the bacon on the tart to be crisp and tasty, so it needs to be cooked through at the start.
- Score the pastry Scoring a border around the outside of the pastry ensures that you get an even rise around the edge.
- Get ahead This tart is best eaten immediately, and doesn’t freeze. However, you can easily prep the toppings in advance and store in the fridge for up to 24 hours.
Bacon, Leek and Walnut Tart
A puff pastry tart topped with bacon, leeks, walnuts and Gorgonzola. Delicious served with a side salad.
Start Cooking in Cook Mode
Ingredients
- 375 grams ready rolled puff pastry
- 200 grams bacon lardons
- 1 large leek
- 200 grams soft cheese
- 1 egg
- 1 handful walnut halves
- 20 grams gorgonzola
Instructions
- Preheat the oven to 220 degrees.
- Fry the bacon lardons over a medium heat until golden. Finely slice the leeks and add them to the fryng pan; fry for another 3-4 minutes.
- Unroll the pastry, lay on a baking tray and score all the way around the edge, 1 inch from the sides (don’t cut all the way through). Beat the egg in a bowl and brush a little around the outside edges.
- Spread the soft cheese evenly over the inside scored rectangle of the pastry. Grind some black pepper over the top, then evenly layer on the bacon and leek mix. Sprinkle over the walnuts, and dot the gorgonzola over.
- Bake in the oven for 15-20 minutes, until the sides are golden and puffed up.
Hi there! This pie looks absolutely delicious…bookmarked for the future 🙂 Hope you had a terrific birthday.
x
Thank you!
Happy Birthday!!! Hope it’s been a great one so far!
Thanks Susan!
Delectable looking dish Harriet.
Walnut and bacon – oh yes, oh yes, oh yes.
Oh Yum! I love walnuts and use them a lot in salad, but had not thought of putting them in a savory tart. I agree with MANJIRICHITNIS You should be giving courses in photography – I would sign up like a shot (no pun intended!)
Thanks Linda, that’s so nice of you to say!
I absolutely love using walnuts in everything possible. your tart looks so neat and tidy and appetising , somehow try as I may my tart photos look terrible 😉
Thank you! <3
Oooh, this looks fabulous. Love the addition of walnuts. Happy upcoming birthday!
Thank you! 🙂
Great combination, I don’t think I did leeks and walnuts together before but it sounds good!
Thanks Sarah!
So delicious!!
My brother sends me a big box of walnuts from his tree every year so this eill be another use for them! Looks delicious.
Lucky you, Martin! Wish my brother had a walnut tree! 🙂
YUMMO! I’ll take an entire tart please, the other 3 people can get their own. Happy Burpday and enjoy the celebrations!
Haha, thanks Lola! <3
Okay, now I’m hungry. Thank you for sharing!