For the filling:
6 pieces of bacon, chopped
1 tablespoon butter or olive oil
½ medium leek, thinly sliced
1 to 1½ pounds fresh Chanterelle mushrooms, thinly sliced
1 cup Gruyere cheese, shredded
1 tablespoon fresh chopped herbs, i.e. thyme and oregano
salt & pepper
For the crust:
1¼ cups unbleached all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 oz. cream cheese
2 egg yolks
1 tablespoon very cold water
1½ teaspoon cider vinegar
Make the crust: Place the flour,
salt, and baking powder in a food processor fitted with a steel blade.
Whirl briefly to combine. Add the cream cheese, egg yolks, water, and
cider vinegar and process until a smooth dough forms. Remove the dough
from the processor, wrap with plastic, and refrigerate the dough for ½
Make the filling: Saute the bacon in
a medium pan until it is crispy. Remove the bacon from the pan and
drain on a paper towel. Set aside. Pour off most of the bacon fat from
the pan and add the leeks. Sprinkle the leeks with a little salt, then
cook them on low heat, stirring occasionally, until they are soft.
Remove the leeks from the pan and set aside. Add the chanterelles to the
pan, add the fresh herbs and saute the mushrooms until they have
released their juices and are tender. If the pan is too dry, add a tablespoon
of butter or olive oil. Remove the mushrooms from the pan and set
Preheat the oven to 400 degrees.
Roll out the dough: On a lightly
floured surface, roll out the dough into a 12″ round. Place the dough on
an ungreased baking sheet or pizza stone. Spread the leeks, bacon and
mushrooms over the tart – leaving a one inch border around the edge.
Cover the filling with shredded Gruyere. Then fold the edge over the
mushroom mixture and cheese, crimping the edge to make it fit.
Bake the tart until it is golden brown, approximately 25-30 minutes. Cut into four wedges and serve warm.
bacon recipe courtesy of: Mary Miller, A Passionate Plate, October 3, 2011