This Alsatian specialty makes an irresistible appetizer to serve with the evening’s first glass of wine. It’s a rustic tart with a flaky pastry base, a creamy fresh cheese topping, and nuggets of smoky bacon. The result is rich and buttery, and our Chenin Blanc + Viognier provides a refreshing companion. You can also pair the tart with a salad for lunch or a light supper.
Makes two tartes, about 24 slices
Flour for dusting
2 sheets puff pastry, thawed if frozen, one box
4 ounces crème fraîche
4 ounces fromage blanc
⅛ teaspoon freshly grated nutmeg
¼ pound thick-cut smoked bacon, cut into thin strips
2 leeks, rinsed and thinly sliced
2 teaspoons chopped fresh thyme
Dust a work surface with flour. Roll one sheet of the puff pastry thin, keeping it in a rectangle. Score the perimeter to create a ½-inch border and prick the interior area with a fork. Repeat with the second sheet, chill.
Preheat the oven to 425°F.
In a small bowl, whisk together the crème fraîche, fromage blanc, nutmeg, and salt to taste. Set aside.
In a skillet, sauté the bacon over medium heat until the fat starts to render. Add the leeks and thyme, and cook until the leeks begin to wilt. Remove from heat, drain the excess fat, and set aside.
It is best to make one tarte at a time.
Place a sheet of chilled puff pastry on a cookie sheet. Spread half of the crème fraîche mixture evenly over the dough, leaving the ½-inch border uncovered. Scatter with half of the bacon and leek mixture. Repeat for second tarte.
Bake for 15 to 20 minutes total, rotating the pan after 8 minutes. The pastry should be golden and the top beginning to brown. Remove from oven and slide onto cutting board to cut into portions. Serve warm.