Skip to content
Gruyère and bacon pastry tart recipe

Gruyère and bacon pastry tart recipe

52 ratings

See method

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.