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 :))
- 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
- 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.
- 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.
- 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.
- 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!