Artichoke, Leek and Taleggio Tart

(from Lucianolinda’s recipe box)

Taleggio is a soft cow’s milk cheese from Italy with a thin edible rind. Its sweet, nutty flavor becomes pungent as it ages, but it remains a perfect melting cheese.

Source: Better Homes and Gardens

Serves 8 people

Categories: Vegetables

Ingredients

  • crust:
  • 1 1/3 cups all-purpose flour
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried parsley
  • 1/4 tsp. kosher salt
  • 5 oz. cream cheese, chilled, cut up
  • 2 Tbsp. heavy whipping cream
  • Filling:
  • 8 slices bacon, chopped
  • 3 leeks, white and light green parts only, thinly sliced
  • 2 eggs, beaten
  • 1/4 cup heavy whipping cream
  • 1/8 tsp. pepper
  • Dash kosher salt
  • 1 (14 oz.) can medium artichoke hearts, drained, quartered
  • 1/2 cup diced Taleggio, Camembert or Brie cheese
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Pulse flour, thyme, parsley and 1/4 tsp. salt in food processor until combined. Add cream cheese; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and refrigerate 30 minutes or until chilled.

  2. On lightly floured surface, roll dough into 12-inch round. Line bottom and sides of 10-inch tart pan with removable bottom with dough. Freeze 15 minutes or until firm. ( dough can be made 1 week ahead. Cover and freeze.)

  3. Meanwhile, heat oven to 400 degrees. Cook bacon in large nonstick skillet over medium heat 8 to 10 minutes or until browned and crisp. Remove bacon with slotted spoon; drain on paper towels. Add leeks to bacon drippings. Reduce heat tp medium; cook 5 minutes or until tender, stirring frequently.

  4. Whisk eggs in small bowl until smooth; whisk in 1/4 cup cream, pepper and dash salt. Spread leeks over bottom of tart; top with bacon. Arrange artichoke hearts and Taleggio cheese over bacon. Pour in egg mixture; sprinkle with Parmesan cheese.

  5. Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean.

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