Leek & Shallot Tart

This showstopping onion tart with bacon is perfect for brunch or lunch.


Short Crust Pastry
2 1/4 cup all purpose flour
1 1/4 tsp. salt
1 cup butter, cut into cubes (cold, unsalted)
4 to 6 tbsp. ice cold water

12 small shallots, cut in half
3 leeks, chopped, white and light green part only (about 4 cups chopped)
5 slices bacon, chopped (5 ounces)
3 tbsp. olive oil
Salt and freshly ground pepper, to taste
1 cup whipping cream
1 egg
1 egg yolk

2 tsp. chopped fresh thyme or handful small thyme sprigs, to finish tart


Short Crust Pastry
Combine flour and salt in a large bowl. Cut in butter with pastry blender or fingertips, until resembles coarse meal. (It doesn’t have to be perfect, some bigger pieces are fine.)

Stir in cold water. Knead only a few turns to just bring dough together. Do not overwork the pastry. Shape into disc. Wrap with plastic wrap and rest in fridge for at least 1 hour before rolling.

Filling Preheat oven to 350 degrees F.

Toss shallots with a drizzle olive oil and season with salt and pepper. Place cut side down on baking sheet. Roast until golden brown, about 15 to 20 minutes.

Heat large skillet or fry pan over medium heat. Add olive oil. When olive oil is hot, add leeks. Season with salt and pepper. Cook, stirring occasionally until tender, about 5 to 10 minutes.

In another pan, fry the bacon over medium heat until golden brown. Drain on paper towel. Let cool.

Preheat oven to 350 degrees F.

Roll pastry to fit 11–inch x 7-inch rectangular tart pan or two 9-inch pie pans.

Add egg, egg yolk and cream to a bowl. Whisk to combine. Set aside.

Add leeks, shallots, bacon and thyme to tart shell.

Pour egg mixture over the leek and shallots. Bake until tart crust is golden brown and custard is just set, about 20 to 30 minutes.

Variation: Instead of making the Short Crust Pastry, use 2 store-bought 9-inch round pastry shells.

Yield: 8 to 10 servings.