Bacon-And-Leek Tart

• 4 medium leeks
• 3 thick hickory-smoked bacon slices
• 1 cup (4 oz.) shredded Gruyere cheese, divided*
• 2 teaspoons chopped fresh thyme**
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
• 1 egg white

1. Preheat oven to 400u0b0. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
2. Cook bacon in a large skillet over medium-high heat 8 to 11 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3. Saute leeks in hot drippings over medium heat 5 to 7 minutes or until tender. Stir in 1/2 cup cheese, thyme, pepper, and salt.
4. Unfold pastry sheet; fit into a 9-inch square tart pan. Whisk egg white until light and frothy. Brush egg white onto pastry sheet.
5. Bake at 400u0b0 for 15 to 20 minutes or until browned. Remove from oven. Press pastry with back of a spoon to flatten. Top with leek mixture; sprinkle with crumbled bacon and remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted.
6. * Swiss cheese may be substituted.
7. ** 1 tsp. dried thyme may be substituted.

leeks, bacon, gruyuere cheese, fresh thyme, pepper, salt, pastry sheets, egg

Taken from www.myrecipes.com/recipe/bacon-and-leek-tart (may not work)