Nancy T's Notes:
1 sheet frozen puff pastry, thawed Ask a question about this ingredient
1/2 pound thick-sliced bacon, diced Ask a question about this ingredient
2 tablespoons reserved bacon fat Ask a question about this ingredient
8 leeks Ask a question about this ingredient
4 onions Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 cup Gruyere cheese, grated Ask a question about this ingredient
Salt & freshly ground pepper Ask a question about this ingredient
Line tart pan with puff pastry sheet, top with foil and pie weights, and prebake according to package directions. Let cool on a wire rack and set aside. Preheat oven to 425.
Ask a question about this stepTrim leeks down to light green part. Slice in half lengthwise and then slice very thinly. Add to a colander set over cold water in a bowl and swish to remove sand. Lift leeks out and drain; repeat twice, using fresh water. Thinly slice onions.
Ask a question about this stepAdd bacon to a heavy Dutch oven over medium heat and cook until crisp, set aside to drain; reserve 2 tablespoons of bacon fat. Add butter and sautée leeks and onions, cooking until lightly browned. Use some salt to cook the vegetables down, about 20 – 25 minutes.
Ask a question about this stepMake custard by mixing eggs and cream. Fill baked tart shell with bacon pieces, leek mixture and season with salt & pepper. Pour in custard and top with cheese.
Ask a question about this stepBake at 425 degrees for 40 minutes. Can be frozen before baking.
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