Tuesday, January 18, 2011

Recipe for Leek and Bacon Tart

Makes 6 servings, each approximately 219 calories, 14 grams fat, 17 grams carbs, 1 gram fiber, 4 grams protein; 6 WW Points+

½ cup (5 slices) chopped turkey bacon, cooked medium crispy
2 leeks, sliced in ½ lengthwise and then into ¼ inch semi rounds, around 3 cups
1 TBSP olive oil
1 TBSP butter
2 tsp salt plus more for sprinkling on crust
3 cloves garlic, minced
1 prepared pie crust dough (or homemade)
1 egg, beaten with 1 TBSP water
1 ½ TBSP Dijon mustard
2 TBSP goat cheese
1/3 cup grape tomatoes, sliced in half
1 TBSP chopped fresh thyme

Wash leeks, separating layers, to remove any remaining dirt/grit.  Cook bacon.
Cook leeks, seasoned with salt and garlic, over medium heat until softened and beginning to brown, about 15 minutes.   Mix cooked bacon in with cooked leeks.

Roll out pie crust dough out to approximately 12 inch circle on parchment lined baking sheet, sealing any holes by pushing together with fingers. 
Spread mustard to within 1 ½ inches of edge of crust. 
Top with bacon/leek topping. 
Fold edges of crust up over topping, forming approximately 1 ½ inch pleats. 
Brush egg wash over crust and sprinkle with salt. 
Drop crumbles of goat cheese around on topping. 
Place tomatoes on top of topping. 
Sprinkle with thyme.

Bake on 425 degrees for 20-25 minutes (or per crust directions) until nicely browned.  Cool on a rack and then cut with a pizza cutter.