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Leek and bacon tart

May 24, 2011

As H and I really enjoyed my mother’s amazing sausage rolls at the London 7s, I’m planning to make a batch to take on a red route walk this weekend at Pontneddfechan with the Tiger Bay Ramblers. I don’t want to make loads (as we’ll eat them all), so I’ve made a tart this evening to use the rest of the puff pastry.

Lovely and light with a tasty tomato salad

It’s a lovely light meal and works well with a simple side of sliced and seasoned tomatoes.

Leek and bacon tart (serves 4)


1/2 500g pack puff pastry
2 small leeks, sliced
3 rashers back bacon, snipped
50g grated hard cheese – Cheddar or Emmental work well
2 tomatoes, sliced


1. Pre-heat the oven to 200ºC

2. Fry the leek in a little oil in a large frying pan until soft, and then allow to cool

3. Roll out the pastry to a rectangle that’s approximately 4mm thick

4. Transfer the pastry to a baking tray and top with leek, bacon and cheese

5. Season the tart and place on the middle shelf of the oven for 20 minutes

6. Slice the tomatoes, season with salt and pepper and leave to rest

7. Serve the tart with the tomatoes. Lovely.

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