Tomato Leek Bacon Tart Recipes

LEEK, MUSHROOM AND TOMATO TARTLETS

Leek, Mushroom and Tomato Tartlets image

Leek, Mushroom and Tomato Tartlets that consists of buttery fried leeks and mushrooms topped with tomatoes and baked in a puff pastry square.

Provided by Anina

Categories lunch

Yield 8 tartlets

Number Of Ingredients 11

Ingredients

3 tablespoons butter
2 cups chopped mushrooms
1 cup chopped leeks
salt and black pepper
1 clove garlic (minced)
4 tablespoons mayonnaise
3 large eggs (whisked)
1 roll puff pastry (store bought)
2 cups cherry tomatoes (halved)
eggwash (for pastry)
fresh parsley (to serve)

Steps:

First off, heat the butter in a saucepan and saute the mushrooms, leeks and garlic until soft. Season.
In a mixing bowl, combine the mayonnaise and egg, mix well. Add the cooked mushrooms and leeks and mix.
Roll the pastry out on a floured surface and cut square pieces of pastry of about 10 x 10 cm
Score a line of about 2cm from each end of the squares into the pastry, careful not to cut right through. Dab the edges with egg wash.
Spoon the filling into the center of the pastry squares. Add the tomato chunks on top of the filling.
Bake for 20 min at 180 degrees Celsius until pastry turns golden brown, and filling has set.
Serve with side salad or sweet potato wedges.

LEEK TART

Leek Tart image

This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water
FILLING:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 large eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

TOMATO-LEEK TART

Tomato-Leek Tart image

This quiche-like tart features sautéed leeks, pancetta, and tomato slices surrounded by nutty melted Gruyere cheese.

Categories tart tomatoes leek pancetta gruyere cheese dinner recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 refrigerated piecrust
3 plum tomatoes
4 oz. pancetta or bacon
1 large leek
1 tbsp. chopped fresh thyme leaves
1 1/2 c. shredded Gruyère cheese
3 large eggs
1/2 c. heavy cream
1/2 c. half-and-half
1/4 tsp. Salt
1/4 tsp. freshly ground pepper

Steps:

Unroll piecrust and press onto bottom and sides of a 9-inch tart or quiche pan with removable bottom. Fold edge inward and press against side of pan to form side crust. Chill 20 minutes in refrigerator.
Heat oven to 400 degrees F. Line piecrust with nonstick foil and fill with pie weights or dried beans. Bake 25 minutes, or until pastry is set and very pale golden. Transfer to a wire rack; remove foil and weights.
Reduce oven temperature to 375 degrees F. In large skillet, over medium heat, cook pancetta or bacon until crisp, about 8 minutes; remove with slotted spoon to paper towel. Discard 1 tablespoon drippings from skillet; add leek and sauté 5 minutes, until tender. Stir in thyme and remove from heat.
Sprinkle 1 cup of the cheese over bottom of tart crust. Spread leeks and pancetta over cheese. Arrange tomato slices over top. In a 1-quart measure, whisk eggs, cream, half-and-half, salt, and pepper until blended. Gradually pour the egg mixture over filling, to allow it to seep slowly between filling ingredients. Sprinkle top with remaining cheese.
Bake 30 to 35 minutes or until a knife inserted in center of custard comes out clean and top is golden. Serve warm.

Nutrition Facts : Calories 340 calories

TOMATO LEEK TART

Tomato Leek Tart image

While looking for leek recipes I came across this interesting tart which I haven't made yet but will be making soon. Recipe source: Bon Appetit (August 1984)

Provided by ellie_

Categories One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

3 cups flour
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon fennel seed, crushed
1 cup butter, chilled and cut into pieces
2 eggs, beaten
3 tablespoons butter
1 tablespoon olive oil
5 -6 leeks, white and light green parts only, cut into 2-inch lengths and sliced inot 1/4 " juliene (about 4 cups)
1/3 cup shallot, sliced
2 garlic cloves, minced
1 pinch saffron, crushed and dissolved in 1 tablespoon hot water
2 tablespoons anise liqueur
1/2 cup parsley, chopped
salt and pepper
10 ounces Fontina cheese, grated
10 tomatoes, sliced into 1/4-inch rounds
4 eggs, room temperature
2/3 cup whipping cream
1 teaspoon salt
3 tablespoons butter, softened

Steps:

To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
To assemble tart: preheat oven to 425 degrees F.
On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
Whisk together eggs, cream and salt and then pour over filling.
Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.

Nutrition Facts : Calories 865.7, Fat 56.5, SaturatedFat 33, Cholesterol 310.8, Sodium 1318.2, Carbohydrate 61.2, Fiber 4.3, Sugar 15.6, Protein 21.9