These Tomato Leek and Bacon Tarts are easy to make and full of delicious flavours. Flaky puffed pastry topped with garlic butter, parmesan cheese, seasonal cherry tomatoes, bacon and sauteed leeks. Can be prepped in advance and assembled and baked just before serving.
Friends, I am continuing to use our fresh cherry tomatoes from the garden this summer. I’ve been getting tomatoes most days now for about six weeks! I’m going to miss them when they finish, which I imagine is coming pretty soon. However, we made so many dishes and added them to salads, dinners and appetizers all summer long. Just last week I added the Pasta with Roasted Tomatoes and Garlic. That was a delicious summer dish using up more of those summer tomatoes.
And this tart is another great addition to add to your summer eats. A fresh a light pastry that can be served as an appetizer, lunch or part of a main course!
What Are These Tarts Like
- Difficulty – These tarts are easy to make. It does have a few different steps so be sure to pay attention in the recipe card below. They are done in under an hour including prep time.
- Taste – These pastry tarts have an amazing flavour. A perfectly crisp pastry for the base and then topped with so much flavour.
- Serving – This recipe makes 8 individual tarts. You can easily make them smaller to yield more. As well, in the recipe card, you can adjust the serving size to suit your needs.
Ingredients
- Leeks – Leeks have a soft, sweet and mild flavour. For this recipe they were cut small and sauteed down for a great flavour.
- Olive oil – I used olive oil to cook the leeks.
- Garlic butter – I cooked butter, garlic, parsley and a little salt together to make garlic butter. Garlic butter is used to brush the puff pastry before you top it with the other ingredients.
- Puff pastry – This is the base for the tarts. I used easy to roll freezer store bought puff pastry.
- Bacon – I cooked and crumbled bacon for this recipe. You could use ready purchased cooked back if you prefer.
- Cherry tomatoes – These are also called grape tomatoes and they are small sweet tomatoes. I just cut them in half and added them to the top of the pastry.
- Parmesan cheese – This cheese adds and overall great flavour to the pastry. I added it directly on top of the pastry and then I added over all the toppings before it was baked.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven and prepare pastry – Preheat your oven to 375 degrees F/190 degrees C. Line a large baking tray with parchment paper. Cut the puff pastry into 8 equal parts and place on the baking tray. Place in the refrigerator.
- Cook leeks – In a medium sized skillet set over medium heat, add the olive oil and leeks. Cook, stirring occasionally for about 8 – 10 minutes or until golden and soft. Remove from heat.
- Make garlic butter – While the leeks are cooking, add the butter and garlic to a small pan. Bring it to a sizzle for about 2 minutes. Add the salt and parsley. Stir well and remove from heat.
- Top pastry – Remove the puff pastry from the fridge. Brush each piece with the garlic butter. Divide about half of the parmesan cheese between the 8 pastry pieces. Top with leeks, bacon pieces and tomatoes. Top with remaining parmesan cheese.
- Bake – Bake between 15 – 20 minutes or until golden and puffed up. Remove from oven and serve hot.
Recipe Tips
- Use cold puff pastry – Make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to cut and hold it’s shape.
- Prep ahead – You can completely prepare these up to about 8 hours before baking. Just cover and keep them cold in the refrigerator until you are ready to bake them.
- Watch baking time – These baked for me in 18 minutes. They may bake a little quicker or take a little longer for you. They will be fully baked when they are golden and puffed up.
Substitutions
- Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
- Leeks – Alternatively you could use white or brown onions.
- Cherry tomatoes – You could easily use Roma or Heirloom tomatoes. Just make sure to cut them into small pieces.
Serving and Storage
- Serving – This pastry is so versatile and can be served at a brunch, lunch, dinner or even as an appetizer. It would go great with a Bacon and Tomato Salad, the Grilled Chicken and Avocado Salad, or the Feta and Tomato Salad Cups.
- Storage – This is best served hot and fresh, however you can bake it in advance and keep it in the fridge up to one day before. To reheat, just place it on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 5 minutes.
Frequently Asked Questions
Puff pastry is a light and flaky pastry. It’s made from laminated dough that’s made by alternating layers of butter and dough. It doesn’t require any leavening agents and is simply made from butter, flour, water and salt.
Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
Puff pastry need to be baked cold to puff up properly in the oven. It’s possible, your pastry was too warm when you baked it.
This gives Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.the pastry a nice golden colour when it’s baked.
You can freeze these from baked. Just make sure they have completely cooled and wrap them tightly. To defrost and reheat, allow them to defrost in the fridge and transfer to a baking tray. Reheat in a 350 degrees f/180 degrees c oven for about 5 minutes.
Easy Puff Pastry Tomato Tart
Caramelized Onion & Goat Cheese Tarts
Creamy Mushroom Puff Pastry Braid
Tomato Leek and Bacon Tarts
Ingredients
- 1 leek ends trimmed and cut into thin slices crossways
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon salt
- 1 sheet puff pastry cut into 8 equal portions
- 1/2 cup bacon pieces
- 2 cups cherry tomatoes halved
- 3/4 cup parmesan cheese finely grated and divided
Instructions
- Preheat your oven to 375 degrees F/190 degrees C. Line a large baking tray with parchment paper. Cut the puff pastry into 8 equal parts and place on the baking tray. Place in the refrigerator.
- In a medium sized skillet set over medium heat, add the olive oil and leeks. Cook, stirring occasionally for about 8 – 10 minutes or until golden and soft. Remove from heat.
- While the leeks are cooking, add the butter and garlic to a small pan. Bring it to a sizzle for about 2 minutes. Add the salt and parsley. Stir well and remove from heat.
- Remove the puff pastry from the fridge. Brush each piece with the garlic butter. Divide about half of the parmesan cheese between the 8 pastry pieces. Top with leeks, bacon pieces and tomatoes. Top with remaining parmesan cheese.
- Bake between 15 – 20 minutes or until golden and puffed up. Remove from oven and serve hot.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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