Cheesy Leek and Bacon Puff Pastry

Name: Cheesy Leek and Bacon Puff Pastry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8-10 as part of a buffet
Cuisine: british
Ingredients: 2 tbsp light olive oil; 140g rindless dry cure bacon about 8 rashers, diced; 25g butter; 4 leeks thinly sliced; 2 tsp thyme leaves; 140g fontina or gruyère rind removed, cut into cubes; 1 large egg; 500g pack puff pastry thawed if frozen

5.00 (8)

⏱ 70 mins 🍽 Serves 8-10 as part of a buffet 🌶 british ✅ More effort 🏷 Main course

This savoury puff pastry tart is a fantastic buffet centrepiece. It combines crisp, dry-cured bacon with softened leeks and thyme, all bound together with cubes of rich fontina cheese. The filling is encased in buttery pastry, glazed, and baked until beautifully puffed and golden. It serves 8 to 10 people and can be made in advance, ready to bake fresh. Ideal for a lunch, supper, or a satisfying snack.

Ingredients

2 tbsp light olive oil
140g rindless dry cure bacon about 8 rashers, diced
25g butter
4 leeks thinly sliced
2 tsp thyme leaves
140g fontina or gruyère rind removed, cut into cubes
1 large egg
500g pack puff pastry thawed if frozen

Method

Warm 1 tbsp of the light olive oil in a frying pan and cook the diced bacon for 3-4 mins until it starts to crisp. Transfer to a plate with kitchen paper. Put the rest of the oil and the butter into the pan to melt, then add the sliced leeks and thyme leaves. Season and cook for 3-4 mins until soft. Combine the leeks with the crisp bacon and cheese cubes in a bowl and leave to cool.
Mix the egg with 1 tsp water in a small bowl to create an egg wash. On a floured surface, roll out one-third of the pastry to a 15cm x 30cm rectangle for the base and place it on a baking sheet. Spoon the cooled leek mixture into the centre, leaving a 2cm border. Roll the remaining pastry into a larger rectangle to cover the filling. Brush the base edges with egg wash, lay the top pastry over, and smooth out any air. Trim the excess pastry, glaze with egg wash, and use a fork's back to seal the edges. Chill for 30 mins.
Preheat the oven to 200C/fan 180C/gas 6. Brush the pastry top with more egg wash and season it. Bake for 10 mins, then lower the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed and golden brown. Serve hot or at room temperature.
For advance preparation, you can freeze the assembled tart after stage 2 for up to a month, or keep it refrigerated for up to a day.

Nutrition (per serving)

Calories407 kcal

Fat29 g

Saturates12 g

Carbs26 g

Fibre1 g

Protein13 g

Sodium800 mg

Salt2 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinebritish