Recipe courtesy of Nancy Fazakerley

Tomato-Leek-Bacon Tart

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 4 servings
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Vegetable cooking spray

1/2 (15-ounce) package refrigerated piecrusts

1 (8-ounce) package shredded Italian three-cheese blend, divided

3 medium leeks, thinly sliced (about 1 cup)

2 tablespoons olive oil

8 plum tomatoes, sliced

1 cup loosely packed fresh basil leaves, coarsely chopped

3 garlic cloves, coarsely chopped

1/2 (2.1-ounce) package fully cooked bacon slices, chopped

1/2 cup mayonnaise

1/4 cup freshly grated Parmesan

1 tablespoon fresh lemon juice

1/2 teaspoon pepper

Garnish: fresh basil sprigs


  1. Preheat the oven to 450 degrees F.
  2. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
  3. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
  4. Lower the oven to 375 degrees F.
  5. Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
  6. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
  7. Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.
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