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a classic that works

Savory leek, bacon and goat cheese tart

An everyday dish for 2, ready in 50 minutes, around $4.09 a serving. People actually plan it with Popotam, and it's in season in October.

50mintotal
≈ $4.09a serving
967kcalper serving
36gof protein
In season in OctoberFreezes well
Let's cook
Savory leek, bacon and goat cheese tart, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 180 °C. While it heats up, prep the leeks and bacon from the next steps.

  2. Wash and cut the leeks

    Trim the ends of the 3 leeks, split them in half lengthwise, wash well between the layers, then slice them into rounds.

  3. Cook the leeks

    Put the leeks in the skillet with a splash of water and a pinch of salt. Cover, or cook uncovered over medium heat, stirring, until tender and the water has cooked off.

  4. Drain the leeks

    Tip the leeks onto a slotted spoon to get rid of any leftover water, then set them aside in the mixing bowl.

    Tip · Press the leeks firmly against the slotted spoon, since leftover water would keep the bacon from browning and make the crust soggy.

  5. Brown the bacon

    Put the skillet back over medium-high heat with no added fat and brown the 120 g of diced bacon on its own. Then lift it out with the slotted spoon and add it to the leeks.

  6. Make the filling

    In the mixing bowl, whisk the 2 eggs with the 5 cl of crème fraîche, the pinch of nutmeg and the pepper. Add the leeks and bacon, stir, and taste before salting.

  7. Fill the crust

    Lay the pie dough in the tart dish and prick the bottom with a fork. Pour in the filling, then cut the goat cheese (100 g) into rounds and arrange them on top.

  8. Bake the tart

    Bake at 180 °C until the filling is fully set and the crust is golden. Let it cool for 5 min before slicing.

    Tip · Stick the tip of a knife into the center: it should come out clean, with no liquid, which means the eggs are set. Serve with a green salad.
And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 967 kcal. 25% comes from carbs, 15% from protein and 59% from fat.

60 gCarbs
36 gProtein
63 gFat
Per serving (the dish for 2, divided by 2)
Energy967 kcal
Protein35.7 g
Carbs60 g
of which sugars12.8 g
Fat63.3 g
of which saturated fat32.2 g
Fiber6.6 g
Salt4.2 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $4.09 a serving, adding up the average prices of the ingredients you need to buy.

≈ $8.18for 2 people
≈ $4.09a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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