Ingredients

Method

1. 1

   Trim the root ends from the leeks. Separate the dark green tops from the white and light green parts.

2. 2

   Roughly chop the dark green tops.

3. 3

   Bring a pot of salted water to a boil. Add the chopped leek greens and cook for 5 minutes.

4. 4

   Immediately transfer the cooked leek greens to a bowl of ice water to stop the cooking process and preserve their vibrant color.

5. 5

   Drain the blanched leek greens well.

6. 6

   Place the blanched leek greens into a food processor or blender.

7. 7

   Add the garlic cloves, Parmesan cheese, toasted pine nuts, olive oil, salt, black pepper, and Espelette pepper.

8. 8

   Blend until you have a smooth, vibrant green pesto. Set aside.

9. 9

   Preheat your oven to 175°C (350°F).

10. 10

    Lightly grease a tart pan. Place the puff pastry sheet over the pan and press it into the bottom and up the sides. Use a rolling pin to trim off the excess dough around the rim.

11. 11

    Spread a layer of the leek green pesto evenly over the bottom of the pastry crust.

12. 12

    Arrange the smoked bacon slices over the pesto.

13. 13

    In a small bowl, beat the eggs and then pour them evenly over the bacon.

14. 14

    Slice the white and light green parts of the leeks into thick rounds, about the height of the tart pan's edge.

15. 15

    Arrange the leek rounds upright over the egg and bacon filling, packing them in tightly to cover the entire surface.

16. 16

    Sprinkle the remaining toasted pine nuts over the leeks.

17. 17

    Brush the tops of the leeks with a little more of the pesto.

18. 18

    Bake at 175°C (350°F) for 45 minutes, or until the pastry is golden brown and the filling is set.

19. 19

    Let the tart cool slightly before slicing and serving. Enjoy