Tomato And Leek Brunch Tart With Feta Recipes

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PANCETTA, TOMATO AND LEEK TART



Pancetta, Tomato and Leek Tart image

Make and share this Pancetta, Tomato and Leek Tart recipe from Food.com.

Provided by little_wing

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 refrigerated pie crust
4 ounces sliced pancetta, cut into small strips (can sub with bacon)
1 large leek, chopped (white and light green part only)
1 tablespoon fresh thyme, chopped
1 1/2 cups gruyere cheese, shredded (can sub with swiss)
3 plum tomatoes, seeded and cut into 1/4-inch slices
3 large eggs
1/2 cup heavy cream
1/2 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
  • Transfer to wire rack to cool (remove foil and beans if you used them).
  • Reduce oven to 375.
  • Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
  • Discard all but 11/2 tbs drippings.
  • Add leek and sautee until tender (about 5 minutes).
  • Stir in thyme and remove from heat.
  • Add pancetta to leeks and combine.
  • Sprinkle 1 cup of cheese over bottom of pie shell.
  • Spread pancetta/leek mixture over cheese and top with tomato slices.
  • In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
  • Slowly pour egg mixture over tart filling, letting it seep into it.
  • Top with remaining cheese.
  • Bake 30 minutes or until knife comes out clean and top is lightly browned.

Nutrition Facts : Calories 274.6, Fat 20.9, SaturatedFat 10.6, Cholesterol 127.6, Sodium 284.2, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 10.2

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