Leek and Pancetta Italian Tart

Leeks are a member of the onion and garlic family and in fact, they resemble giant green onions. They are milder in flavour than yellow or white onions and when cooked, have a delicate texture and taste

Leek and Pancetta Italian Tart

Leeks are a member of the onion and garlic family and in fact, they resemble giant green onions.  They are milder in flavor than yellow or white onions and when cooked, have a delicate texture and taste

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Breakfast, Main Course

Cuisine American, Italian

Servings 6

Equipment

• large mixing bowl
• 9″ tart pan or pie plate
• skillet

Ingredients

  

• 3 medium leeks, white parts only, cleaned and chopped
• 3 sprigs of fresh thyme leaves, stripped from the branches and chopped OR 1/2 teaspoon dried thyme
• 2 tsp butter
• 3 eggs
• 1 cup heavy (whipping) cream 
• 3.5 3.5 (100 g) chopped cooked pancetta (about 4 slices)
• 1/2 cup (2.5 oz / 75 g) grated gruyère
• Fresh ground black pepper, to taste
• 1 uncooked pie crust, to fit a 9″ pie or tart pan

Instructions

 

• Preheat oven to 425 degrees Fahrenheit.
• In a skillet, heat butter until melted.  Add chopped leeks and thyme.  Sauté on medium heat until leeks have softened, about 10 minutes (watch carefully because they can burn quite easily).  Place in a bowl and let cool.
• Roll out pie crust to fit a 9″ tart pan or pie plate.  Crimp edges so it looks decorative.  Use a fork to prick a few small holes in the bottom of the crust.  Bake crust for 5 minutes.  Remove from oven and set aside
• In a large mixing bowl, combine eggs, cream, cheese, pancetta and cooled leek mixture.  Stir until thoroughly combined.  Season with fresh ground black pepper
• Pour egg mixture into pie crust.  Bake for 30 to 40 minutes, or until custard has set in the middle and the top is beginning to brown.
• Let cool for 15 minutes before serving.

Notes

https://everybodylovesitalian.com/homemade-pie-crust-for-pies-and-tarts-and-how-to-pre-bake-the-crust/