Bacon, Leek and Blue Cheese Tart

This elegant little tart serves so many purposes during the holiday season: Served for dinner with a crisp green salad, it makes a simple yet luxurious dinner. Cut into smaller squares, it makes a tasty hors d’oeuvre. Paired with a fruit salad, it makes a welcome addition to the brunch table. If you don’t care for blue cheese, a sharp cheddar or Swiss cheese would work equally well.

Serves 4-6 | Total Time: Less Than 60 Mins

Ingredients

1 puff pastry sheet from a 17.3 oz package, thawed
2 large eggs, lightly beaten
1 (8-ounce) package Applegate Naturals Sunday Bacon, chopped
1 large leek, thinly sliced and rinsed well
¼ cup heavy cream
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup crumbled blue cheese
Fresh thyme leaves, for garnish

Instructions

Preheat oven to 400ºF. Line a sheet pan with parchment paper and set aside.
Unroll one sheet of pastry on the baking sheet. Lightly score a 1” border all around the pastry square, taking care to not cut all the way through the dough. Prick the center all over with a fork. Brush the outer perimeter with some of the beaten eggs; set remainder aside.
Bake pastry until light golden brown, 12 to 15 minutes. Remove from the oven and push down any puffy spots in the center with the back of a spoon.
While the pastry bakes, cook the bacon in a heavy skillet over moderately high heat, stirring occasionally, until crisp and browned, 5 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Remove any excess bacon fat from the pan and add the leeks to the pan. Cook, stirring occasionally, until just tender, about 5 minutes. Remove from the heat and set aside.
Add the cream, salt and pepper to the reserved eggs and whisk well. Stir the leeks into the egg mixture. Pour the egg mixture over the center of the pastry shell and spread evenly.
Scatter the blue cheese and bacon evenly over the egg mixture. Return tart to the oven and bake until filling is set, about 12 minutes.
Remove from the oven and sprinkle with fresh thyme. Cut into pieces and serve warm.