Savory Bacon Leek Tart

Savory Bacon Leek Tart

Tart

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Cook Time

1 h 50 min

Servings

12

Difficulty

Medium

Prep Time

20 min

This Thermomix® recipe for Savory Bacon Leek Tart is ready in 1 h 50 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory tart with bacon and leek is an absolute classic and simply tastes delicious! I like to make it for parties or as a savory snack in between. The dough made from almonds and almond flour is particularly crispy and harmonizes perfectly with the creamy filling of cream, eggs and spicy bacon. The leek gives the tart a fresh note. It can be prepared well and tastes both warm and cold. A great recipe for every occasion!

Ingredients (11 ingredients)

  • 120 g Almonds, ground
  • 60 g Almond flour
  • 60 g Parmesan, grated
  • 90 g Butter, soft
  • 6 piece Egg(s), size M
  • to taste Salt
  • to taste Pepper
  • 2 Stange/n Leek
  • 1 piece Onion(s)
  • 80 g Bacon in slices
  • 250 ml Whipping cream

Preparation (7 steps)

1

Grind almonds

Thermomix® Setting
10 sec/Speed 10

Put 120 g almonds into the mixing bowl and grind for 10 sec./speed 10. Transfer and set aside.

10
2

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Put ground almonds, 60 g almond flour, 40 g grated Parmesan, 80 g soft butter, 2 eggs, some salt and pepper into the mixing bowl and knead for 2 min./kneading stage to form a dough. Remove dough, form into a flat piece, wrap in cling film and refrigerate for 20 minutes.

120
3

Prepare leek and onion

Clean 2 leeks, wash thoroughly and cut into very thin rings. Halve 1 onion and cut into fine strips. Finely dice 80 g bacon in slices.

4

Sauté bacon, leek and onion

Melt 10 g butter in a pan. Lightly fry the bacon in it. Add leek and onions and fry for another 3 min. Season with salt and pepper and let cool.

5

Prepare egg milk

Thermomix® Setting
20 sec/Speed 4

Put 250 ml whipping cream, 4 eggs, some salt, pepper and nutmeg into the mixing bowl and whisk for 20 sec./speed 4.

20
6

Pre-bake dough

Preheat the oven to 200 degrees (convection 180 degrees). Roll out the dough on a floured surface to approx. 30 x 24 cm, place in a greased rectangular tart tin (25 x 20 cm), press down well and prick several times with a fork. Bake in the preheated oven on the lowest rack for 15 min.

7

Complete tart

Pour leek mixture onto the pre-baked base, pour egg milk over it, sprinkle with remaining Parmesan and bake for another 15 - 20 min. on the lowest rack. Let cool in the tin for 30 min. Then carefully remove and serve lukewarm or cold.

Finished cooking? Great! 🎉

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About this recipe

This savory bacon leek tart is a recipe that I have refined over the years. Inspired by classic quiche recipes, I have made the dough a little nuttier and crispier by using almonds and almond flour. Originally, it was a dish for spontaneous gatherings with friends, but now it has become an integral part of our family brunch. The ingredients all play an important role in the taste and texture of the tart. The ground almonds and almond flour give a slightly sweet, nutty taste to the dough and make it more gluten-free at the same time. The Parmesan brings a spicy, salty note and contributes to the binding of the dough. The butter provides the necessary smoothness and buttery taste. The leek, cut into fine rings, contributes a mild onion note and freshness that wonderfully balances the salty bacon. The bacon itself, ideally smoked, gives the tart its savory, hearty character. The cream and eggs form the creamy base of the filling and provide a pleasant consistency. When preparing with the Thermomix®, it is important not to grind the almonds for too long, as they can become oily. 10 seconds on level 10 is usually sufficient. When kneading the dough, it is important that the butter is really soft so that all the ingredients combine well. If the dough is too sticky, you can let it rest in the refrigerator for a little longer before rolling it out. When sautéing the leek and bacon, make sure that the leek does not turn brown, but only translucent. The egg milk should not be stirred for too long, otherwise it will become too frothy. For a vegetarian version, the bacon can simply be omitted and replaced with more leek or other vegetables such as mushrooms or peppers. If you like it vegan, you can prepare the dough with vegan butter and the egg milk with a mixture of vegetable cream and egg substitute. Instead of Parmesan, you can use nutritional yeast to achieve a similar, cheesy taste. You can also vary the spices: nutmeg, thyme or rosemary go perfectly with this tart. The bacon leek tart tastes both warm and cold. It is a great accompaniment to a salad or soup. It is also ideal as part of a buffet or as a snack on the go. A glass of dry white wine goes perfectly with it. The tart can be prepared well. The dough can be prepared the day before and stored in the refrigerator. The leek and bacon mixture can also be prepared and stored in the refrigerator until ready to use. The finished tart can be kept in the refrigerator for 2-3 days. It can also be easily frozen. To heat up, simply bake in the oven at a low temperature.

Created by

Sophie Walter

Sophie Walter

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Tags

#Hearty #Party #Snack #Savory #Meat

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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