* Leek, Pancetta & Gruyere Tart
Aussie Bakery Puff Pastry, 16oz._THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L_THUMBNAIL
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Cave Aged Gruyere 8oz._THUMBNAIL
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Organic Leek, 1lb._THUMBNAIL
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1/4 lb. Pancetta, Sliced_THUMBNAIL
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Leek, Pancetta & Gruyere Tart

  • 2 TB olive oil, divided
  • 2 leeks, white and pale green parts, sliced into rounds
  • 1 package sliced pancetta, coarsely chopped
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup shredded Gruyere cheese

In a saute pan, warm 1 TB olive oil over medium heat. Add the leeks and saute until softened, about 2 minutes.  Transfer to a plate and set aside. In the same pan, heat the remaining 1 TB oil over medium heat. Add the pancetta and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
Preheat oven to 400'. On a baking sheet lined with parchment, lay the puff pastry down and press and stretch the pastry until it almost reaches all 4 edges. Using a fork, prick the pastry evenly over its entire surface. Fold in 1/2-inch along all 4 sides to create a border.
Arrange the leeks evenly on top of the pastry, and then sprinkle evenly with the Gruyere and pancetta.  Bake until puffed and golden brown, about 20 minutes.

Remove from oven and cut into 8 pieces, or smaller pieces if serving as a hors d'oeuvre.

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