During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.
Bacon makes everything better, right? Add it to a burger, pasta carbonara, wrap dates with it, or even throw it into a maple flavored cookie recipe. The possibilities and combinations are endless.
When I heard that ARWB was partnering up with Petit Jean Meats I knew that I had to do a bacon recipe. At first I thought about doing something wild and crazy but, after some thought I decided that I wanted to come up with a recipe that really showcased that truly meaty, bacon flavor. I wanted to use other ingredients to enhance the flavor of the bacon, not the other way around. Why hide high quality bacon behind other ingredients?
A bacon tart made with Petit Jean bacon, leeks, and mascarpone cheese seemed to fit the bill perfectly. Some tarts are made in a tart shell with a crust but I like to use puff pastry because it’s easier to use and I’m a sucker for anything buttery and flakey. This recipe is easy to make and really packs a punch with strong flavors and textures. You get crispy, salty bacon, mild and creamy cheese, buttery, flakey crust, and a little kick from the leeks. Plus, it looks like something that took hours to make so you can impress your friends and family. This tart would be great for brunch or cut up into smaller pieces for an appetizer. I know I would eat it any time of day.
- 1 sheet puff pastry, thawed
- 5 pieces Petit Jean hickory smoked bacon
- 1 leek, sliced thin
- 2 cups fresh spinach
- 1/4 cup mascarpone cheese
- 1/4 cup cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Set the puff pastry out to thaw about an hour before you begin cooking.
- Preheat the oven to 375 degrees.
- Cook the bacon in a skillet over medium heat for about 3 minutes a side. You don’t want it to be too crispy because it will finish cooking in the oven.
- Remove the bacon from the pan and add the sliced leeks. Cook for two minutes or until they are just starting to soften.
- Add the spinach and cook for another two minutes, or until wilted completely.
- In a mixing bowl, combine the mascarpone cheese, cream cheese, salt, and pepper and mix it all together.
- Roll the sheet of puff pastry flat and place it on a greased baking sheet. Spread the cheese mixture over it, leaving about a half inch border of puff pastry.
- Place the leeks and spinach over the top in an even layer.
- Chop up the bacon and sprinkle it over the top of the whole thing.
- Place the tart in the oven for 20-25 minutes, or until golden brown.
Getting to Know our ARWB Foodies
Caty Mills
Caty’s Corner
What food reminds you of childhood?
Pinto beans, greens and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.
What is your favorite international cuisine?
.Ramen. It’s so fun to make at home and actual healthy!
What is always in your refrigerator at home?
Tons of fruit and lots of different kinds of cheese.
What is your most used cookbook?
.The Pioneer Woman’s first cookbook
What is your favorite kitchen gadget?
My spiralizer. Awesome for curly fries!
Do you have a favorite food indulgence?
Homemade biscuits with cream gravy
What is your go-to ingredient that you use time and time again?
Chicken broth. You need it for almost any casserole or soup..
What is your favorite food meal to cook at home?
Homemade mac and cheese
What is a cooking tip that you would like to share with beginning cooks?
Don’t stress about followingrecipes to a tee (except if baking). It’s fine to add your own flair and try new things!
When you’re not cooking, what are your favorite pastimes?
Playing volleyball
What else would you like us to know about you?
I am writing an e-book right now.
Connect with Caty:
Twitter: @CatysCorner
FB: https://www.facebook.com/catyscornerblog
Instagram: https://instagram.com/catyscorner/