tart with comte, leeks and bacon

(adapted from Sunday Suppers at Luques)

Ingredients

1 sheet frozen puff pastry

2 large egg yolks (divided)

½ pound apple-smoked thick bacon, sliced into ¼ inch pieces

2 T olive oil (divided)

2 cups sliced leeks, white and light green parts- rinsed thoroughly

1 T thyme leaves

½ cup whole ricotta cheese, drained if necessary

¼ cup crème fraiche

1/3 pound Comte (or Gruyere) cheese, thinly sliced

Directions

Defrost puff pastry slightly, unroll and place on a parchment paper lined baking sheet. Score a ¼ inch border around the edge of the pastry.

Make an egg wash by whisking together one egg yolk with ½ tsp water.

Lightly brush the egg wash on the scored border (you will not use all the egg wash). Place the pastry on the baking sheet in the freezer.

Heat a large sauté pan over medium high heat. Add 1 T olive oil. Add the chopped bacon and sauté for 4-5 minutes or until slightly crisp. Remove bacon form pan and drain off all but 2 T bacon fat/oil. Reduce heat to low add the sliced leeks, thyme, and ½ tsp salt. Cooking stirring for 3-5minutes until the leeks are wilted but not crisp. Transfer leeks and bacon to a baking sheet to cool.

In a medium bowl combine ricotta, remaining egg yolk, 1 T olive oil with a hand blender. Fold in the crème fraiche and season with 1/8 tsp salt and a pinch of pepper.

Remove baking sheet with pastry from the freezer. Top pastry with ricotta cheese mixture taking care to stay within the scored border. Layer with the sliced Comte cheese. Top with bacon-leek mixture. (Can be done earlier in the day- cover with plastic wrap and refrigerate.)

Remove tart from refrigerator. Preheat oven to 400 degrees.

Bake for 20-25 minutes or until cheese is bubbly and crust is golden brown. (Lift up the edge of the tart to make sure the crust is cooked through. If it is under-baked it will be soggy).

Let the tart cool slightly then cut into six wedges.

Serves 6