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
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/