Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Roll out the thawed puff pastry and line a 9-inch tart pan or pie dish, trimming the excess edges. Prick the bottom with a fork and place it in the refrigerator to chill while preparing the filling.

3. 3

   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.

4. 4

   Add the butter to the skillet with the bacon fat. Add the sliced leeks and cook gently over medium-low heat for 10-15 minutes until very soft and translucent, but not browned. Season lightly with salt and pepper.

5. 5

   In a mixing bowl, whisk together the eggs, heavy cream, ground nutmeg, and a pinch of salt and pepper until smooth.

6. 6

   Spread the cooked leeks and crispy bacon evenly over the chilled pastry base.

7. 7

   Sprinkle the grated Gruyère cheese over the leek and bacon mixture.

8. 8

   Carefully pour the egg and cream mixture over the filling, ensuring it distributes evenly.

9. 9

   Bake for 35-40 minutes until the filling is set and puffed, and the pastry is golden brown.

10. 10

    Let the tart cool for about 10 minutes before slicing to allow the custard to set slightly. Serve warm.