Crispy Bacon Leek Cheese Puff Pastry Tart
Buttery puff pastry tart filled with caramelized leeks, creamy garlic cheese, crispy bacon, and melted emmental. A simple yet impressive savory pastry that comes together quickly with ready-rolled dough. Perfect as an appetizer, light lunch, or part of a cheese board spread.
Ingredients
Instructions
- 1
Heat oven to 400°F/350°F fan/gas 6.
- 2
Heat oil in a frying pan and gently fry leeks until soft, about 5 minutes.
- 3
Cool the leeks.
- 4
Unroll pastry onto a baking sheet.
- 5
Spread soft cheese over pastry, leaving 1 ⅛" border at edges.
- 6
Scatter leeks, bacon, and grated emmental over cheese.
- 7
Fold pastry edges over filling.
- 8
Bake for 20 minutes until golden.
Tips
Cool leeks before assembly to prevent pastry from becoming soggy.
Keep 3cm border clear so edges can puff up and crisp properly.
Check tart at 18 minutes; oven temperatures vary.
Good to Know
Cover and refrigerate up to 2 days. Reheat in 160C oven for 10 minutes.
Assemble tart (through cheese and filling stage) up to 4 hours ahead. Fold pastry edges and bake just before serving.
Serve warm or at room temperature. Pairs with simple green salad.
Common Mistakes
Do not skip cooling leeks to avoid soggy pastry base.
Do not overfill beyond the 3cm border to avoid filling leaking and preventing edge puffing.
Do not use cold leeks straight from pan to avoid uneven cheese melting.