Leek, Bacon & Sage Tart

There is nothing like bacon. Besides being royalty, bacon can be used so many different ways. This tart recipe was inspired by a couch surfer we had staying with us in Cairns, Australia. She made us a ‘thank you for hosting me’ dinner of a tart using some puff pastry I had in the freezer. Her tart had ham, leeks, and cream. I knew this could get better, WAY better. So I did what any normal person does when they want their food to taste better does: ADD BACON!!

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Leek & Bacon Tart
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Ingredients
  1. A few strips of good bacon ( with lots of fat on it)
  2. 1 or 2 leeks
  3. A few spoonfuls of sour cream
  4. A big fat dollop of cream ( or two!)
  5. A sheet of puff pastry (if you want to make your own knock yourself out)
  6. Handful of sage
Instructions
  1. Get your bacon on! Dice the bacon and get it cooking in a large pan on low heat. While that gets going...Chop and clean your leeks. The best way to clean leeks is to chop them up and get a bowl filled with water. Dump them in and swish them around a bit. All the dirt will sink to the bottom.
  2. When your leeks look clean, take them out, shake the water off and put them into your frying pan with the bacon. Try to get as much of the water off as possible.
  3. Add salt and pepper and cook your leeks and bacon till they get soft. Remove the pan from the heat. Finely chop a handful of sage and toss it in. I like to add it at the end because I think it gets a better flavor. Add your sour cream and heavy cream and put the whole thing in a big bowl and toss it in the refrigerator to cool off for at least 10-15 minutes.
  4. While your bowl of yum is cooling off, take your puff pastry sheet out of the freezer. When the sheet is ready to use (it should still be cool or else the pastry will get warm and difficult to work with) then take out your bowl of goodness. Leave an inch along the edge of the pastry & add the mixture onto the pastry. Don't push it too close to the edges or when you try to roll it up it will ooze out of the sides.
  5. Working quickly you want to roll up the pastry. Press the 2 edges shut with your fingers or use a fork for some decoration. Make 2 small slits on the top and get one egg, beat it lightly, then brush the egg wash over the top so your pastry gets golden brown in the oven.
  6. Bake it for 20-25 minutes at 350 degrees. You want it to look golden brown on the top.
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I am not ashamed to say I ate this dish way too much afterwards. Even when I moved to Tasmania, I made sure to have bacon and leeks in my refrigerator for those days when only a bacon tart would do.

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When it comes out of the oven, cut it in half so it can cool quickly. This can be served with a soup, a side of salad, or just eaten on its own. Repeatedly. I only got a shot with my camera phone of the finished product in my hurry to pile some into my mouth.

Don’t blame me if you become addicted! Please let me know how yours turned out in the comments below.