Gruyère and bacon pastry tart recipe

31 ratings Rate
  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 465 calories / serving
  • Freezable
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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.

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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.

  • 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
  • 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


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