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Pancetta, Tomato And Leek Tart

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Ingredients

Adjust Servings:
1 refrigerated pie crust
4 ounces sliced pancetta, cut into small strips (can sub with bacon)
1 large leek, chopped (white and light green part only)
1 tablespoon fresh thyme, chopped
1 1/2 cups gruyere cheese, shredded (can sub with swiss)
3 plum tomatoes, seeded and cut into 1/4-inch slices
3 large eggs
1/2 cup heavy cream
1/2 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper

Nutritional information

274.6
Calories
188 g
Calories From Fat
20.9 g
Total Fat
10.6 g
Saturated Fat
127.6 mg
Cholesterol
284.2 mg
Sodium
11.7 g
Carbs
0.7 g
Dietary Fiber
2 g
Sugars
10.2 g
Protein
123g
Serving Size

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Pancetta, Tomato And Leek Tart

Features:
    Cuisine:

    I made this using a frozen 9 inch pie crust. used two leeks instead of one. After assembly, I kept tin foil around the edge of the crust to prevent burning. I really enjoyed this recipe. It is a keeper.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pancetta, Tomato and Leek Tart, A lovely alternative to quiche, I made this using a frozen 9 inch pie crust used two leeks instead of one After assembly, I kept tin foil around the edge of the crust to prevent burning I really enjoyed this recipe It is a keeper , Big 5 stars More than 5 would be right used bacon, didn’t precook crst but did use the big tart pan, only about a third or less of the cheese and all milk and this was still great, it would have to be better if you didn’t lighten it up, I’m only writing my changes so I can do them again I did use quite a bit of leek and I did fry them in the bacon grease and I think that was a good idea for taste No thyme, but it would be nice too I’m sure I’m already thinking about how many times I’m going to make this for company and picnics this summer, excellent recipe and pretty


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    Steps

    1
    Done

    Blindbake Pie Crust in 9" Pan, Preferably One With a Removable Bottom, at 400 Degrees For Twenty Minutes or Until Set and Light Golden in Color. *special Tip- Line Crust With Nonstick Foil and Fill Crust With Dried Beans Before Baking.not Necessary but Makes It Prettier!*.

    2
    Done

    Transfer to Wire Rack to Cool (remove Foil and Beans If You Used Them).

    3
    Done

    Reduce Oven to 375.

    4
    Done

    Cook Pancetta in Large Skillet Until Crisp, Remove With Slotted Spoon to Paper Towels.

    5
    Done

    Discard All but 11/2 Tbs Drippings.

    6
    Done

    Add Leek and Sautee Until Tender (about 5 Minutes).

    7
    Done

    Stir in Thyme and Remove from Heat.

    8
    Done

    Add Pancetta to Leeks and Combine.

    9
    Done

    Sprinkle 1 Cup of Cheese Over Bottom of Pie Shell.

    10
    Done

    Spread Pancetta/Leek Mixture Over Cheese and Top With Tomato Slices.

    11
    Done

    in a Medium Bowl, Combine Combine Eggs, Cream, Half-and-Half, Salt and Pepper.

    12
    Done

    Slowly Pour Egg Mixture Over Tart Filling, Letting It Seep Into It.

    13
    Done

    Top With Remaining Cheese.

    14
    Done

    Bake 30 Minutes or Until Knife Comes Out Clean and Top Is Lightly Browned.

    Avatar Of Landon Rivera

    Landon Rivera

    Taco titan creating unique and flavorful fillings for his dishes.

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