I had 2 large leeks hanging out in my fridge from our week’s veggie delivery. The rest of this came together in my head during my morning bike ride. Great flavors, if I do say so myself! This would be lovely for brunch. We had it for dinner, room temperature, with some grilled sausages and then I had it cold from the fridge the next couple of days for lunch with a small green salad.
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
1 1/2 tsp kosher 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.
|Make sure to wash thoroughly to remove the grit|
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. Drop crumbles of goat cheese around on topping.
Fold edges of crust up over topping, forming approximately 1 ½ inch pleats. Brush egg wash over crust and sprinkle with salt.
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.
I’m thinking next time I’ll try a caramelized onion tart following the same basic idea and maybe one with mushrooms. What do you think?