This bacon tart recipe is the perfect lunch. We love a good puff pastry tart recipe because of the ease and speed to make them, but tart recipe takes it one step further with sweet caramelised leeks and crispy bacon. The secret to this bacon onion tart recipe is our deliciously smokey Double Smoked British Bacon, which adds a delicious smokey flavour!
Bacon, Leek & Spinach Tart
Recipe Details
Ingredients
- 1 pack of The Jolly Hog Double Smoked Streaky British Bacon
- 2-3 Leeks
- Splash of white wine
- 1 white onion
- 1 tbsp olive oil
- 1 clove of garlic
- A few sprigs of thyme
- 200g spinach
- Half a lemon
- 150ml creme fraiche
- 1 pre rolled puff pastry sheet
Method
- Preheat your oven to 180 degrees
- Fry chopped bacon in a pan until cooked, then remove from pan
- Once the bacon is removed, deglaze pan with a splash of white wine and allow cook for a couple of minutes
- Finely chop the leeks and onion, then sauté in some olive oil in the same pan. When they are softened, add a minced clove of garlic and the sprigs of thyme
- Blanch a 240g bag of spinach in boiling water until wilted, then squeeze as much of the liquid out as possible. Add the spinach & cooked bacon to the leek and onion mixture
- Season with zest of half a lemon and season with salt and pepper. Add the creme fraiche and stir to combine
- Lay out a sheet of ready made puff pastry and blind bake in the oven for 5 minutes
- Spread leek and bacon mixture onto the puff pastry and bake for 20 minutes until the pastry is golden brown
- Remove from the oven and tuck in!