Here is a unique recipe using wild leeks! Here’s a recipe for a savory Wild Leek and Bacon Tart that combines the subtle, garlicky flavor of wild leeks with the rich, smoky flavor of bacon: They are getting harder to find these days, and if you do find them take only what you need, leaving the rest, so they will grow next year.
Ingredients:
- 1 pie crust (homemade or store-bought)
- 1 pound wild leeks, cleaned and chopped
- 6 slices bacon, chopped
- 1 cup heavy cream
- 3 eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375 °F (190 °C).
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside.
- Add the chopped wild leeks to the same skillet and cook for 5–7 minutes until they are wilted and tender.
- In a mixing bowl, whisk together the heavy cream, eggs, grated Parmesan cheese, salt, and pepper.
- Roll out the pie crust and place it in a 9-inch tart pan. Trim the edges of the crust and prick the bottom with a fork.
- Scatter the cooked bacon and wild leeks on the bottom of the tart crust.
- Pour the egg and cream mixture over the bacon and leeks.
- Bake for 35–40 minutes, until the filling is set, and the top is golden brown.
- Allow the tart to cool for a few minutes before serving.
This tart is a delicious and unique way to use wild leeks, and the combination of flavors is sure to impress! Enjoy!