Apple Tart with Bacon and Leeks (Puff Pastry)

applebaconleektartpuffpastry This crisp, sweet and savoury appetizer that's served at room temperature is a surefire hit with guests.

8 slices bacon
2 leeks, halved and sliced
2 cloves garlic, chopped
¼ cup dry white wine
3 sweet-tart apples, such as Empire or Cortland, cut in ½” (1 cm) cubes
2 tsp. fresh thyme, chopped
1 pinch sea salt
1 pinch black pepper, freshly ground
¼ cup whipping cream (35%)
1 pkg puff pastry, thawed in the refrigerator overnight (450 g)
1 Tbsp. milk
3 Tbsp. Dijon mustard
3 oz Gruyère cheese, shredded

In large saucepan, cook bacon over medium-high heat until almost crisp, about 5 minutes. Drain on paper towels; cut crosswise into ¾” (2 cm) wide slices.

Discard all but 4 tsp. fat from pan. Add leeks and garlic; cook over medium heat, stirring frequently, until softened, about 3 minutes.

Add wine; cook over medium-high heat until almost no liquid remains, about 2 minutes. Stir in apples, thyme, salt and pepper; cook until apples are softened slightly, about 3 minutes. Stir in cream. Set aside. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Unroll puff pastry. On lightly floured surface, roll out 1 square to 14x10” (35x25 cm) rectangle; place on parchment paper-lined baking sheet. Brush 1 tsp. of the milk in ¾” (2 cm) border around pastry; fold in brushed corners and sides. Spread half of the mustard on unfolded base of pastry; top with half each of the filling, bacon and Gruyère cheese. Repeat with remaining pastry. Brush folded sides of pastry with remaining milk.

Bake until pastry is crisp and golden brown, about 25 minutes. Let cool. Cut each tart into 8 pieces.

Cook's Notes:

Cooking the bacon before cutting it into chunks gives it a better shape.
Look for puff pastry in the freezer section of your grocery store.
Cover and refrigerate any leftovers overnight and reheat in a 375°F (190°C/170°C fan, Gas Mark 5) oven for about 15 minutes.