Savory Pancetta and Leek Tart with Tomato
Indulge in this delightful Savory Pancetta and Leek Tart with Tomato, perfect for a sumptuous breakfast or brunch gathering. This recipe combines the rich flavor of crispy pancetta, the subtle sweetness of leeks, and the juicy freshness of tomatoes, all nestled in a flaky pie crust that's bound to impress your family and friends. With layers of melted gruyere cheese and a creamy custard filling, this tart is both satisfying and elegant, making it an ideal choice for any occasion. Serve it with a side salad for a complete meal that everyone will love!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Refrigerated pie crust
1 (Unrolled and fitted into a tart pan)
Sliced pancetta
4 ounces (Cut into small strips)
Large leek
1 (Chopped (white and light green part only))
Fresh thyme
1 tablespoon (Chopped)
Gruyere cheese
1.5 cups (Shredded (can substitute with Swiss))
Plum tomatoes
3 (Seeded and cut into 1/4-inch slices)
Large eggs
3 (Beaten)
Heavy cream
1/2 cup (N/A)
Half-and-half
1/2 cup (N/A)
Salt
1/4 teaspoon (N/A)
Pepper
1/4 teaspoon (N/A)
Instructions
1
Preheat your oven to 400°F (200°C). Roll out the refrigerated pie crust and fit it into a 9-inch tart pan with a removable bottom.
2
To blind-bake the crust, line it with nonstick foil, and fill it with dried beans or pie weights to maintain its shape. Bake for 20 minutes or until the crust is set and lightly golden. Remove from the oven and carefully take out the foil and beans. Let the crust cool on a wire rack.
3
Reduce the oven temperature to 375°F (190°C). In a large skillet over medium heat, cook the pancetta until crispy. Use a slotted spoon to remove it and transfer to paper towels. Discard all but 1 1/2 tablespoons of the drippings.
4
In the same skillet, add the chopped leek and sauté for about 5 minutes, until tender. Stir in the fresh thyme, then combine the cooked pancetta with the leeks off the heat.
5
Sprinkle 1 cup of the shredded gruyere cheese evenly over the bottom of the cooled pie shell. Layer the pancetta and leek mixture over the cheese, followed by the sliced tomatoes.
6
In a medium bowl, whisk together the eggs, heavy cream, half-and-half, salt, and pepper until smooth. Carefully pour the egg mixture over the tart filling, allowing it to seep into the layers.
7
Top with the remaining cheese, then place the tart in the oven and bake for 30 minutes or until the custard is set and a knife inserted into the center comes out clean, with a lightly browned top.
8
Once done, let the tart cool slightly before slicing and serving. Enjoy your savory delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pancetta and Leek Tart with Tomato?
It is a savory breakfast or brunch dish featuring crispy pancetta, leeks, and tomatoes in a flaky pie crust with a creamy custard filling.
What type of crust is used in this recipe?
The recipe uses a refrigerated pie crust that is unrolled and fitted into a tart pan.
What is the first step in preparing the crust?
You must preheat the oven to 400 degrees Fahrenheit and fit the crust into a 9-inch tart pan with a removable bottom.
How do I blind-bake the tart crust?
Line the crust with nonstick foil, fill it with dried beans or pie weights, and bake for 20 minutes.
What temperature should the oven be for the final bake?
After blind-baking the crust, reduce the oven temperature to 375 degrees Fahrenheit.
How is the pancetta prepared?
Cook the sliced pancetta in a large skillet over medium heat until it is crispy, then remove it with a slotted spoon.
How many drippings should I save after cooking the pancetta?
Discard all but 1.5 tablespoons of the pancetta drippings to use for sautéing the leeks.
How do I prepare the leeks for the tart?
Chop the white and light green parts of the leek and sauté them in the pancetta drippings for about 5 minutes.
When should the fresh thyme be added?
Stir the chopped fresh thyme into the sautéed leeks, then combine them with the cooked pancetta off the heat.
How much cheese is used in this recipe?
The recipe calls for 1.5 cups of shredded Gruyere cheese.
What is a good substitute for Gruyere cheese?
Swiss cheese can be used as a substitute for Gruyere.
How do I prepare the tomatoes for the filling?
The plum tomatoes should be seeded and cut into 1/4-inch slices.
What is the first layer inside the pie shell?
Sprinkle 1 cup of the shredded Gruyere cheese evenly over the bottom of the cooled pie shell.
What are the layers of the tart filling?
The layers consist of cheese on the bottom, followed by the pancetta and leek mixture, and then the sliced tomatoes.
What ingredients are in the egg custard?
The custard is made from 3 large eggs, 1/2 cup of heavy cream, 1/2 cup of half-and-half, salt, and pepper.
How do I mix the custard?
Whisk the eggs, cream, half-and-half, salt, and pepper together in a medium bowl until the mixture is smooth.
How long does the tart bake once assembled?
Bake the tart for 30 minutes or until the custard is set.
How do I check if the tart is done?
The tart is done when a knife inserted into the center comes out clean and the top is lightly browned.
Should the tart cool before serving?
Yes, let the tart cool slightly on a wire rack before slicing and serving.
What is a good side dish for this tart?
A side salad is highly recommended to complement the savory flavors of the tart.
Can this tart be served for brunch?
Yes, it is described as perfect for a sumptuous breakfast or brunch gathering.
How many plum tomatoes are needed?
The recipe requires 3 plum tomatoes.
Is the pie crust homemade?
The recipe suggests using a refrigerated pie crust for convenience.
What type of pan is required?
A 9-inch tart pan with a removable bottom is recommended for easy serving.
How much salt and pepper is used?
The recipe uses 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
What is the texture of the filling?
The filling has a creamy, custard-like texture combined with the bite of crispy pancetta and tender leeks.
How many eggs are needed for the custard?
Three large eggs are needed for the recipe.
What part of the leek should be chopped?
Only the white and light green parts of the leek should be chopped and used.
Where do I put the remaining half cup of cheese?
Top the tart with the remaining half cup of cheese before placing it in the oven.
What makes the tart elegant for occasions?
The combination of gruyere cheese, fresh herbs, and a flaky crust makes it suitable for special breakfast gatherings.