The savory tart with leeks, potatoes, and bacon is an appetizing starter that can also be served as a main dish. A simple rustic dish to prepare that requires little time and keeps very well in the fridge for 3 days.
Today I propose a puff pastry shell filled with sautéed leeks and bacon to which I’ve added potato cubes and melting cheese, a simple savory pie ideal for the whole family, perfect to serve even during the holidays. I love rustic dishes, last week I made two very good and equally simple variations, the first with pumpkin, mushrooms, and bacon and the second with pumpkin, potatoes and speck.
The savory tart with leeks and potatoes contains no eggs or cream, making it ideal for those intolerant to eggs; if you want to make a gluten-free version use gluten-free puff pastry.
You can replace the puff pastry with a shortcrust pastry or a crazy dough, which is more delicate and contains less fat.
I propose other savory pies to try
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 269.64 (Kcal)
- Carbohydrates 18.01 (g) of which sugars 1.17 (g)
- Proteins 10.47 (g)
- Fat 17.61 (g) of which saturated 5.87 (g)of which unsaturated 9.04 (g)
- Fibers 1.49 (g)
- Sodium 540.32 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (round)
- 8.82 oz leeks
- 1.32 lbs potatoes (net weight)
- 5.29 oz smoked bacon (diced)
- 8.82 oz edam cheese (or other melting cheese)
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Skillet
- 1 Cutting Board
- 1 Bowl
- 1 Mold 22 cm diameter ceramic mold
- 1 Pan if you want to boil the potatoes the traditional way
Steps
Wash the potatoes thoroughly to remove any dirt, peel them and cut into 3/4-inch cubes.
For cooking the potatoes, I use the microwave. I cut them into small cubes, place them in a bowl covered with cling film, and cook them in the microwave for 5/6 minutes on high power, stirring halfway through. This is a very quick method, they don’t lose flavor and remain compact.
If you don’t like microwave cooking, you can cook them steam, in a pressure cooker, or boil them, choose the method you prefer considering that the vegetables should remain firm, they will finish cooking in the oven.
Wash the leek, remove the tougher outer leaf if present, and cut it into rings, you should obtain 8.82 oz of leek net weight.
Cut the edam cheese into small cubes.
Sauté the leek with the oil in a large skillet, add the bacon and gently brown, then add the boiled potato cubes and sauté for 2/3 minutes over medium heat, stirring often.
Turn off the heat, add salt and pepper, and let cool.
Add the edam cheese and gently mix the mixture.
Take the tart mold, lay the puff pastry (leave the parchment paper underneath so you can remove it without problems) and press it well into the mold. Cut off the excess and divide it into three pieces then cut into 1 cm wide strips to decorate the savory pie.
Pour the filling into the mold and level it. Decorate the pie with the puff pastry strips creating the classic lattice.
Bake the savory pie in a preheated static oven at 374°F for 35/40 minutes in the central part (if using a ceramic mold, place in the lower part of the oven, ceramic is thicker and tends to cook the base less).
To check the cooking, lift the parchment paper and check if the base is golden.
The savory tart with leeks, potatoes, and bacon is ready. Let it rest for 10 minutes before serving.
Tips
Storage
The savory tart with leeks, potatoes, and bacon can be stored at room temperature for one day then it’s preferable to keep it in the fridge and warm it before serving, you can do this in the microwave or a hot oven.
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