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Bacon, Leek And Roquefort Tart
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Bacon, Leek And Roquefort Tart

Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.




  • 250 g plain wheat flour
  • 125 g butter
  • 1 egg
  • 1 pinch of salt


  • 1 large leek without the leaves
  • 150 g thick-cut streaky bacon
  • 100 g roquefort cheese
  • 250 ml cream (30% fat or more)
  • 1 egg
  • 20 g butter or lard
  • 1 pinch of dried thyme
  • Ground black pepper
  • Nutmeg

Special equipement needed:

  • Tart dish, 26 or 28 cm

Time needed:

  • Preparation: 30 minutes
  • Baking: 30 minutes


In a bowl mix the indredients for the dough and knead by hand until you get a firm homogenous dough. Shape into a ball, wrap with cling film and put into the fridge for at least 30 minutes.

Preheat the oven to 190 degrees. Remove the outer layer from the leek and cut the stem into slices, about 3 mm thick. In a large skillet heat butter or lard and sauté the leeks for a few minutes, stirring constantly to disintegrate the slices into individual rings.

In a small saucepan heat cream, roquefort and thyme just until the cheese has melted. Do not let the mixtrue boil. Let cool down until lukewarm, then whisk in the egg. Season with salt (carefully, cheese and bacon are already quite salty), ground pepper and nutmeg. Cut the bacon into pieces, about 2 to 3 cm long, or an inch if you prefer.

Line the tart dish with the dough. You can either roll out the dough beforehand and place in in the dish or you can roll it out inisde the dish using a miniature dough roller. Then spread the leeks on the dough.

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Pour the cheese mixture over the leek, then place the bacon pieces on top. Bake for approximately 30 minutes. You can then carfeully crisp the bacon using the oven grill, if you wish. Serve with leaf salad and a glass of white wine, for example pinot gris.


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