This Crispy Pancetta and Leek Tart is a perfect choice whether you're hosting a Sunday brunch, a fun appetizer bite, or simply in the mood for a refined snack. The combination of crispy salty pancetta, sweet leeks, and savory gruyere will make people come in for another piece of this savory tart (if there are any left!).
It's an easy recipe to put together thanks to the store bought puff pastry. I like that there are usually 2 sheets in one box, making it a no brainer to make these maple miso tarts or these fig and ricotta tarts for dessert!
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Ingredients
(*Olive oil not pictured above. See recipe card for full list of ingredients)
- Puff Pastry: Opt for high-quality, all-butter puff pastry for the best flavor and flakiness. Thaw it in the fridge overnight for easy handling.
- Leeks: Only use the white and light green parts, and make sure they're washed thoroughly to remove any dirt hidden between the layers. I let it soak in a bowl while I prep the other ingredients.
- Gruyere Cheese: This nutty cheese melts beautifully, complementing the other flavors. Feel free to substitute with Comté or a mature Cheddar if Gruyere isn't available.
- Pancetta: Finely chop the pancetta so that it will crisp up nicely when sautéed. Bacon can be a good substitute if pancetta is not available.
- Tarragon: Fresh tarragon adds a unique, slightly anise-like flavor that pairs wonderfully with leeks. If you're not a fan, thyme leaves or chives can be used as alternatives.
*See full list of ingredients and quantities in the recipe card.
Instructions
1. Prepare the Ingredients: Preheat your oven temperature to 400°F (200°C). Start by heating the olive oil a frying pan and sautéeing pancetta for about 4-5 minutes. When crispy, set aside on a paper towel to drain using a slotted spoon.
2. Cook the Leeks: In the same pan, cook the sliced leeks seasoned with a pinch of salt and pepper until they are soft on medium heat, about 7-10 minutes. Add chopped tarragon at the last minute, then remove from heat.
3. Prep the Pastry: On a lightly floured work surface, roll out the puff pastry into a rectangle about ¼-inch thick with a rolling pin. Transfer to a baking sheet lined with parchment paper. With a knife, trace a ½ inch border, and gently pierce the base of the tart with a fork.
4. Assemble the Tart: Sprinkle the grated Gruyere cheese onto the puff pastry. Spread the leek mixture over the cheese, and then layer the crispy pancetta on top. Brush the border with egg wash.
5. Bake: Bake in the preheated oven for about 20-25 minutes, or until the edges of the pastry is golden brown and puffed.
6. Serve: Remove from oven, top with additional fresh tarragon, and serve immediately.
Storage And Reheating Tips
- This tart is best enjoyed warm and fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days. Heat oven to 350°F (175°C) oven until just warm to ensure the pastry remains crispy, about 10 minutes.
What to Serve With This Dish
- A light citrus salad dressed makes a perfect companion to this rich tart, offering a refreshing contrast.
- A white wine like a sauvignon blanc, a txakoli, or a sparkling wine.
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Variations of This Dish
There are so many variations with a puff pastry tart and can change or add ingredients to your linking!
- Vegetarian Option: Skip the pancetta and add sautéed mushrooms or olives for a vegetarian version.
- Cheese Variations: Experiment with different cheeses such as cheddar, goat cheese, blue cheese for a bolder taste or mozzarella for a milder option.
- Add-Ons: Consider adding caramelized onions, or sprinkle pine nuts on top before baking for an added crunch.
If you tried making this Crispy Pancetta and Leek Tart, please leave a 🌟 star rating and let me know what you think in the 📝 comments below. I'd love to hear from you!
Crispy Pancetta Leek Tart
Equipment
- 1 small skillet
- paper towels
Ingredients
- 1 tablespoon olive oil
- 2 small-medium leeks (rinsed thoroughly and sliced)
- 4 oz pancetta (finely chopped)
- 4 oz Gruyere
- 1 sheet puff pastry (store bought and thawed)
- 2 teaspoon tarragon (chopped)
- 1 beaten egg (for eggwash)
- kosher salt
- black pepper
Instructions
- Prepare the Ingredients: Preheat your oven temperature to 400°F (200°C). Start by heating the olive oil a frying pan and sautéeing pancetta for about 4-5 minutes. When crispy, set aside on a paper towel to drain using a slotted spoon.
- Cook the Leeks: In the same pan, cook the sliced leeks seasoned with a pinch of salt and pepper until they are soft on medium heat, about 7-10 minutes. Add chopped tarragon at the last minute, then remove from heat.
- Prep the Pastry: On a lightly floured work surface, roll out the puff pastry into a rectangle about ¼-inch thick with a rolling pin. Transfer to a baking sheet lined with parchment paper. With a knife, trace a ½ inch border, and gently pierce the base of the tart with a fork.
- Assemble the Tart: Sprinkle the grated Gruyere cheese onto the puff pastry. Spread the leek mixture over the cheese, and then layer the crispy pancetta on top. Brush the border with egg wash.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the edges of the pastry is golden brown and puffed.
- Serve: Remove from oven, top with additional fresh tarragon, and serve immediately.
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