Pancetta Tomato and Leek Tart

Elevate your brunch game with this savory Pancetta Tomato and Leek Tart, a perfect balance of crisp puff pastry and creamy, flavorful filling. This recipe combines crispy, golden pancetta, tender sautéed leeks, and juicy cherry tomatoes layered in a buttery tart shell, all brought together with a rich mixture of eggs, heavy cream, Parmesan cheese, and aromatic fresh thyme. The tart achieves a delightful texture and vibrant taste, making it an ideal dish for entertaining or a cozy family meal. With a prep time of just 20 minutes and an impressive presentation, this delectable tart is sure to become a favorite centerpiece for your brunch or light dinner spread.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 sheet puff pastry sheet
• 200 grams pancetta
• 2 medium leeks
• 200 grams cherry tomatoes
• 3 large eggs
• 120 milliliters heavy cream
• 50 grams grated Parmesan cheese
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme

Directions

Step 1

Preheat your oven to 200°C (400°F) and grease a 9-inch tart pan.

Step 2

Roll out the puff pastry sheet and press it into the tart pan. Trim off any excess pastry around the edges.

Step 3

Prick the bottom of the puff pastry with a fork, cover it with parchment paper, and fill it with baking weights or dried beans. Bake the pastry for 10 minutes, then remove the weights and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.

Step 4

While the pastry bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pancetta and cook until crispy, approximately 4-5 minutes. Remove and set aside.

Step 5

In the same skillet, add the sliced leeks and sauté on medium heat for 5-7 minutes until softened. Set aside.

Step 6

Cut the cherry tomatoes in half.

Step 7

In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, black pepper, and fresh thyme.

Step 8

Spread the cooked leeks evenly across the bottom of the tart shell. Top with the crispy pancetta and halved cherry tomatoes.

Step 9

Pour the egg mixture over the fillings, ensuring it is evenly distributed.

Step 10

Bake the tart in the oven for 20-25 minutes, or until the filling is set and the top is golden brown.

Step 11

Let the tart cool for 5 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1213.7g)

Amount per serving	% Daily Value*
Calories	3546.8

Total Fat 272.7g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 942.3mg	0%
Sodium 6763.2mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 12.1g	0%
Total Sugars 18.1g
Protein 105.5g	0%

Vitamin D 123IU	0%
Calcium 819.3mg	0%
Iron 17.8mg	0%
Potassium 2082.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 12.0%

Carbs: 18.5%