Ingredients for Pancetta Tomato And Leek Tart
- Refrigerated Pie Crust
- 200g pancetta
- 2 large leeks, trimmed and thinly sliced
- 2 tablespoons fresh thyme, chopped
- 100g Gruyere cheese, grated
- 400g plum tomatoes, chopped
- 3 large eggs
- Heavy Cream
- Half And Half
- salt, to taste
- freshly ground black pepper, to taste
- 1 (375g) packet puff pastry
- 150ml double cream
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How to Make Pancetta Tomato And Leek Tart
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- In a large pan, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan.
- Add the leeks to the pan and cook until softened and caramelized, about 10-15 minutes. Stir occasionally.
- Add the chopped tomatoes, thyme, salt, and pepper. Cook for another 5 minutes.
- Roll out the puff pastry slightly on a lightly floured surface and transfer it to a tart pan with a removable bottom.
- In a bowl, whisk together the eggs, double cream, and Gruyère cheese. Season with salt and pepper.
- Spread the leek and tomato mixture evenly over the pastry base.
- Sprinkle the cooked pancetta over the top.
- Pour the egg and cream mixture over the filling.
- Bake for 45-50 minutes, or until the pastry is golden brown and the filling is set.
- Let the tart cool slightly before removing it from the pan and slicing to serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
53g
Carbs
3g
