Astoundingly good! Of course, it helps to have really good bacon, and really good cheese. This time I made it with King Arthur Gluten Free Pie Crust, and still - amazing. Plus the leftovers the next day didn't have a soggy crust. An advantage of gluten free. Adding thyme to the crust isn't a must, but adds depth.
I served a green salad with apples, pecans, feta and balsamic vinaigrette and a nice wine. Great meal.
This would be wonderful cut small for appetizers, too. Pretty rich! Oh, it really is necessary to let it rest for 30 minutes before serving. It firms up, and the taste is better when it isn't burning hot.
I used purchased pie crusts and made mini tartletts for a luncheon. This recipe is delicious. The gruyere cheese is a must, I would not subsitute here !
This Leek Tart was absolutely delicious. I'm not great at pie crusts, so I used a purchased pie crust and just used it in a tart pan. 5 stars, plus.
My mother cooks all the time but I'm not quite up to her standards when it comes to improvising, so I followed this recipe and it took me three hours(from start till eating time)but it was soooo good! I really reccomend giving this one a try o and Thick slice bacon is a must!
What a hit this was! The crust was great, not difficult to work with, and not too hard once cooked, like some crusts can be. The thyme and pepper gave it a hint of a savory flavor. I had to use 6 small leeks, so, I, too was glad a yield for the leeks was given. The wine suggestion was great, too; I served it with a non-oaked chardonnay which was perfect.
This is really delicious!
My daughter and I made this together and had so much fun. It was our first experience cooking with leeks. We used Emmentaler cheese and found it very nice texture and flavor. This became an instant family favorite.
I served it as suggested with a green salad as a first course and got raves about it. Although it takes a bit of time to put all the pieces together you don't have to do all of it just before the meal. I made the crust, then had the filling ready to pour in about 2 hours before the dinner. It was maybe a little warmer than room temperature when we sat down to eat. I'm not good with crusts but this one worked out just fine. I especially liked the thyme in the crust. It took less than 2 leeks to yield 4 cups so I was really glad the recipe gave a yield measurement.
I'd make it again to serve with a salad as a first or for a Brunch.