Tuesday, May 6, 2014

Rustic Chicken with Leeks and Bacon Tart

I know you have all heard the story about how I met Chris when we both worked at a restaurant named Nancy Lee's. One of her menu items was Chicken with Leeks and Bacon. It is a combination that I use quite often. Tonight I had Rotisserie Chicken meat, I sauteed thinly sliced leeks in olive oil, butter, salt, pepper and thyme. The bacon was fried up. I rolled out the crust. I had the crust in the freezer from the night I made the crust for the Pizzagaina. I put the crust in a pie plate and put some grated Gruyere Cheese on the bottom of the crust. Next the cubed cooked Chicken meat. The leeks were next and then the rest of the cheese. The bacon was placed on top and the crust was folded over. Baked for about 40 minutes at 350˚.
Honestly, anything that goes in this crust is good. 

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