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Gruyère and bacon pastry tart recipe

54 ratings

This freezable recipe comes together in just half an hour and serves 6 people, meaning you may even have leftovers! Put Gruyère, bacon and leeks atop a ready-rolled puff pastry base for the ultimate balance of sweet and salty flavours. See method

Serves 6
10 mins to prepare and 20 mins to cook
465 calories / serving
Freezable

Ingredients

1 x 375g pack puff pastry
200g (7oz) smoked streaky bacon
6 medium leeks, trimmed
1 tbsp butter
3 egg yolks
175ml (6fl oz) half-fat crème fraîche
125g (4oz) Gruyère, grated
1 medium red onion, sliced into rings and halved
green salad, to serve

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1935kj
465kcal 23%
Fat
32g 45%
Saturates
15g 72%
Sugars
6g 6%
Salt
1.6g 27%

of the reference intake
Carbohydrate 28.8g Protein 13.9g Fibre 4.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. With a little flour, roll the pastry out to roughly fit a 36x27cm (14x11in) baking tray. Chill in the fridge.
Pan-fry the bacon until it's crisp. Drain on kitchen paper. Thinly slice the leeks, using some of the green tops as well. Add to the bacon pan along with the butter. Season. Sauté for 5 minutes or until softened.
In a bowl, mix the egg yolks with the crème fraîche. Season. Sprinkle the grated Gruyère over the pastry, then top with the bacon and leeks. Pour the cream mixture over the tart, scatter with the onion slices and season with black pepper.
Bake for 20 minutes until the pastry is crisp. Serve with a dressed green salad.

See more bacon recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.