Recipe for leek bacon pie
Here, we’ve had leek bacon tart, but in an easy version!
I love baking, especially bread (including rye bread) and cakes (both Danish and international, but especially the French-inspired ones – just look at my lemon tart with burnt meringue!) are things that have a special place in my heart.
I am also really fond of tarts, whether they are dessert tarts or savory tarts. I often make “clean-out-the-fridge tart” when I have various leftovers from the week and need to clear them out. It’s a brilliant way to reduce food waste, and it has actually become one of my husband’s favorites at the dinner table.
So, of course, I’m thrilled that savory tarts have generally made a comeback. Now, I know some might say that savory tarts never really disappeared, but I don’t quite agree. Compared to how popular they were back in the eighties, they certainly weren’t as widespread in the years that followed. They probably got a bit of an “unhealthy” image because they were often made with a rich puff pastry, and we all know how fat-phobic we were in the nineties!
Tart is generally a delicious, easy, and inexpensive dish that works great for both lunch and dinner. Here, I’ve ventured into a real classic, namely leek bacon tart. It’s an easy version with a roll of store-bought puff pastry as the base, which gives a really good result.
The filling consists of bacon, onions, leeks, and garlic, with added leftover chicken from the day before. If you don’t have cooked or fried chicken on hand, you can easily omit it, but it gives good flavor and pairs perfectly with bacon.
Serve the tart with a hearty green salad as a side dish.
Leek Bacon Tart Recipe
Leek Bacon Pie
Ingredients
- 1 package Puff Pastry store-bought
- 1 pcs. Leek
- 1 pcs. Onion
- 1 clove Garlic
- 1 package Bacon cubed or sliced
- 4 pcs. Egg
- 100 gram Cream
- 1.15 gram Paprika
- Spices salt and pepper
- 100 gram Grated cheese
- Oil for frying
- 100 gram Chicken leftover, optional
Instructions
- Roll out the puff pastry so that it fits in a pie dish.
- Cut the onions and leeks into thin slices and finely chop the garlic.
- Fry the bacon in a pan until it is lightly golden.
- Add the onions, leeks, and garlic, and a bit of oil if there isn't enough bacon fat.
- Fry for a few minutes and add the chicken, shredded or pulled into smaller pieces.
- Remove the mixture from the pan and pour it over the puff pastry base in the pie dish.
- Beat the eggs, cream, salt, and pepper together in a bowl.
- Pour the mixture over the filling in the pie dish and sprinkle the top with grated cheese.
- Bake the pie for 25 minutes at 180-200 degrees Celsius (356-392 degrees Fahrenheit) with a fan oven.
- Serve, for example, with a green salad.