Crispy Bacon & Leek Tart With Zingy Potato Salad
To make the filling, you'll gently sauté leek with bacon to blend their savoury and sweet flavours. Layer over puff pastry, bake 'til golden and whip up a zingy potato salad while you wait. Perfection!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp
Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Once the bacon is starting to crisp, transfer to a plate and set aside until later
Reduce the heat to medium-high and add the sliced leek to the pan with a pinch of salt and cook for 5-6 min or until softened
While the leek is softening, add your soft cheese to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and a pinch of salt and pepper, then give everything a good mix up – this is your soft cheese mixture
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin
Line a baking tray (or two!) with non-stick baking paper
Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife
Tip: The pastry border will puff up to give you a nice crust!
Spread the soft cheese mixture over the pastry within the border
Add the softened leeks and top with the crispy bacon lardons
Put the tray[s] in the oven for 25-30 min or until the pastry is cooked through and puffed up – this is your crispy bacon & leek tart
While the tart is in the oven, cut your potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt, then bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
Once the tart is cooked through, add your white wine vinegar to the potatoes with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and give everything a good mix up
Wash your salad, then pat it dry with kitchen paper
Gently mix the salad through the potatoes – this is your zingy potato salad
Cut the crispy bacon & leek tart in half and serve it with the zingy potato salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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