Bacon, Leek and Gruyère Tart

I've been on a puff pastry kick lately. A few weeks ago, I used up my box of pastry to make a savory appetizer and a sweet treat Puff Pastry Swirls, Two Ways, and have been inspired ever since to try out new recipe ideas with the puff pastry. I still had some slab bacon left over from last week's haluski, and two beautiful leeks in the crisper. I remembered the block of Gruyère languishing in the cheese drawer, bought a while back when I had been contemplating making French Onion Soup. I knew that I had to combine the three in some way.

I was torn between making the classic Quiche Lorraine or somehow adding the new box of puff pastry in the mix. Well, this morning I found this recipe at BBC GoodFood for a Leek, cheese and bacon tart and I just knew I had to make it.

Wow, it is ever amazing... and rich. Next time though, I have to use goat cheese in place of the cream cheese. This recipes needs that slight tanginess from the goat cheese.


Ingredients:
5 slices thick-cut bacon2 large leeks, tops cut off, washed well and coarsely chopped
2 t dried thyme or 1 T fresh thyme
1 oz Gruyère, shredded 1 sheet puff pastry, thawed1 oz cream cheesemelted butter

Directions:
Preheat the oven to 400.

Thaw one sheet of puff pastry, laying it out on a baking sheet lines with a sheet of parchment paper.

Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.

Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.

Add 1 t of the dried thyme (1/2 T fresh thyme) and saute another minute or so. Remove from heat and set aside.

Spread the cream cheese on the thawed puff pastry, leaving free a 1-inch border along all four sides. Sprinkle a little thyme over the cream cheese.

Brush the border with melted butter.

Spread the leeks all over the cream cheese.

Crumble the bacon and sprinkle on top of the leeks.

Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.

Fold the edges of the pastry over and brush it with melted butter and bake for 15-20 minutes or until the pastry is puffed and nicely golden brown and delicious.



Gruyere Cheese- ???? ??????