Cabbage, Leek & Bacon Tart

Cabbage, Leek & Bacon Tart
Photo by Scott Phillips


  • ½ lb. slab bacon, cut into ¼-inch cubes, blanched and thoroughly dried
  • Kosher salt
  • 2 Tbs. unsalted butter
  • 1 cup heavy cream
  • 2 medium leeks, white and light greens parts only
  • Freshly ground black pepper
  • ¼ cup freshly grated Parmigiano-Reggiano
  • + 4 more ingredients
    • 3 oz. (¾ cup) coarsely grated Gruyère
    • 3 extra-large eggs
    • 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-½-inch metal tart pan.
    • 1 small head Savoy cabbage

Remove and discard the outer leaves of the cabbage and cut the cabbage into quarters. Bring plenty of salted water to a boil in a large pot; add the cabbage and cook just until tender, 10 to 12 minutes. Drain well. When cool enough to handle, put the cabbage in a cotton kitchen towel and wring ou...

View full recipe at Fine Cooking


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