Spanish tart with leek, bacon and cheese Recipe
This savory tart with leek, bacon and cheese is reminiscent of Spanish pies served for dinner with friends, something between a quiche and a thick baked tortilla. Once sautéed, the leek turns sweet, the bacon adds a smoky aroma, and the cheese brings everything together into one pleasantly gooey filling. It’s a great idea for a weekend dinner or a dish you can take to a picnic in slices.
A simple, rustic tart that combines the sweetness of sautéed leek, the smokiness of bacon and the richness of melted cheese, evoking the atmosphere of Spanish evening gatherings. It’s easy to transport, tastes great both warm and at room temperature, and works equally well for a casual dinner or a picnic.
Chef's tips
Make sure to wash the leek thoroughly between the layers, as sand often hides there. Don’t skip blind-baking the crust – it keeps the base crisp even with a juicy filling. If the tart browns too quickly on top, cover it loosely with a piece of foil for the last minutes of baking.
How to serve
Serve the tart cut into generous wedges with a green salad dressed with olive oil and sherry or wine vinegar. For a more Spanish-style spread, add marinated olives, roasted peppers and a simple tomato salad on the side.
Ingredients
- savory shortcrust pastry about 250 g, store-bought or homemade - 1 piece
- leek only the white and light green part - 2 piece
- smoked bacon in thin slices or diced - 100 g
- yellow cheese well-melting, grated - 120 g
- eggs - 3 piece
- 30% cream - 200 ml
- olive oil for frying the leek - 1 tablespoon
- nutmeg grated - 0.25 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin about 24 cm in diameter with olive oil or butter.
- Roll out the shortcrust pastry into a circle slightly larger than the tin. Line the tin with the pastry, pressing it into the base and sides. Trim off any excess dough. Prick the base several times with a fork.
- Place a sheet of baking paper on the pastry and add baking weights (dried beans, rice or special baking beads). Blind-bake the crust for 10 minutes, then remove the paper with the weights and bake for another 5 minutes, until the pastry is lightly golden.
- Meanwhile, wash the leek thoroughly, cut it in half lengthwise, then into half-moons. Cut the bacon into strips or small cubes.
- In a frying pan, fry the bacon over medium heat for 4–5 minutes, until some of the fat has rendered and the pieces are lightly browned. Transfer the bacon to a plate, leaving the fat in the pan.
- In the same pan, add 1 tablespoon of olive oil (if there is little bacon fat) and add the leek. Fry for 6–8 minutes over medium heat, stirring often, until the leek softens and becomes slightly translucent.
- In a bowl, whisk the eggs with the cream, add the nutmeg, a pinch of salt and pepper. Add the grated cheese and mix.
- Spread the leek and bacon evenly over the pre-baked tart base. Pour over the egg–cream mixture with cheese, using a spoon to help it seep between the vegetables.
- Place the tart in the oven and bake for 20–25 minutes, until the filling is set and the top is golden and slightly domed. The center should not be liquid when you gently shake the tin.
- After removing from the oven, leave the tart to rest for 10–15 minutes so it firms up slightly and is easier to slice. Serve warm or at room temperature.
Storage
Tartę przechowuj w lodówce, najlepiej już pokrojoną. Podgrzewaj w piekarniku w 160°C około 10 minut lub jedz na zimno jak wytrawne ciasto. Można mrozić do 1 miesiąca, najlepiej w porcjach.
