Leek and Bacon Tartlets

One of my monthly treats is my subscription to Style at Home Magazine.

When it arrives through the door each month I am full of the joys and grab a cuppa straight away to flick through all it’s amazing stylist tips and not to mention the recipe section at the back! This month they featured a fab Leek and Bacon Tartlet recipe to wow your friends and family this Easter. So I gave it a try and it really was so yummy! So here it is!

Takes 40 minutes & serves 6 (I reckon 4 people though if you’re greedy like me and Tim :))

Ingredients:

  • 100g streaky bacon
  • 20g butter
  • 2 leeks
  • 100ml white wine
  • 6 tbsp. crème fraiche
  • 500g puff pastry (I used shop bought – so much quicker!)
  • 2 sprigs of thyme

Method:

  1. Preheat the oven to 190C and fry the bacon for 10 minutes until crispy. Set aside and heat the butter in the same pan and fry the sliced leeks for 5 minutes. Season with salt and pepper.
  2. Pour in the white wine and bubble for 5 minutes until the leeks are soft and most of the liquid has evaporated. Stir in 3 tablespoons of crème fraiche and add the bacon.
  3. Roll out the pastry until just thicker than a £1 coin. Cut out 6 x12 cm circles (I just baked one giant tartlet then cut it up once baked) Score a 1cm margin around the edge and put on a baking tray. Spread 3 tbsp of crème fraiche over the pastry, top with the bacon and leek mixture and thyme leaves.
  4. Bake for 15-20 minutes until the pastry is puffed up and golden, sprinkle with a few extra thyme leaves before serving.

Hope you like this recipe – it really is so easy and a great weekday dinner with a big old salad 🙂

Thanks for stopping by!

Holly x

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