Camembert Leek and Pancetta (Italian Bacon) Tart - Quick & Easy Recipe

Updated on January 19, 2018
Diana Grant profile image

I'm a food lover, cooking family meals for over 50 years. Before qualifying as a lawyer, I worked in my family's restaurant & helped run it.

Camembert Leek And Pancetta Pie Made With Puff Pastry


How I Learned About this Delicious Camembert Tart:

I've always loved a good French camembert cheese, ever since I was a child, the stronger the better. Eating strong, ripe camembert seems to be a family tradition, as I've eaten some of the best slightly runny camembert at my cousins' home, where they always used to have a cheeseboard after a family gathering for dinner.

One sunny day last Summer, I was sitting in the garden having tea with my French friend. She is a magnificent cook, and when I mentioned the word "camembert", she perked up immediately and launched into the details of how to cook this wonderful tart, using just four ingredients:

  • Camembert
  • Leeks
  • Pancetta
  • Puff Pastry

I was intrigued, and had to try it the next day.

Most of the French people I know (not very many, actually) are gourmets, so if you are a gourmet too, I think you'll love this quiche as much as I did when I tried it. Definitely one to repeat.

I might try it with goats milk cheese next time, just to experiment, although, when you've achieved perfection, I suppose it's a bit daft not to stick with what you know will work. But that's just me, an adventurous cook.

I Was Intrigued And Had To Try It The Next Day

Most of the French people I know (not very many, actually) are gourmets, so if you are a gourmet too, I think you'll like this camembert leek and pancetta tart.

A lovely ripe French Camembert

A lovely ripe French Camembert
A lovely ripe French Camembert | Source

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves three or four people

Equipment For Making Camembert Leek And Pancetta Pie

- Frying Pan

- Saucepan

- Kitchen knife

- Wooden spoon

- 9 inch Pie Dish

- Chopping board

Here Is A Description of Pancetta, In Case You Don't Know What It Is (I Have Only Recently Found Out Myself):

According to BBC Good Food

"Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong, slightly salty flavour, is fairly fatty and comes either smoked or unsmoked. You can buy pancetta either as straight rashers (which tend to be smoked), as round slices cut from a roll (which tend to be unsmoked), or diced".

A Packet Of Pancetta


Ingredients for Camembert Leek and Pancetta Pie

  • 3/4 - 1 Camembert, (depending how strong you want it). It should be refrigerated before use
  • 2 - 3 leeks, Including dark green parts
  • 4 oz pancetta (or thinly sliced bacon)
  • 1 packet ready-rolled puff pastry
  • 1 blob Butter or Cooking Oil
  • A sprinkle of seasoning to taste - could be salt, black pepper and/or chilli flakes, Optional, as this already has a strong flavor
  • Variations: You can vary by adding the following:
  • 1/2 Chopped onion (optional)
  • a different cheese (optional)
  • Use bacon if you haven't got pancetta

Leeks Sweating in Butter


Instructions for Making Camembert Leek and Pancetta Pie

  1. Cut up the leaks into small slices. Melt a blob of butter in the saucepan and add the leeks, cooking them gently on a low heat (sweating them) for 5-10 minutes to soften them. Let them cool a little.
  2. Meanwhile grease a frying pan with a drop of butter or oil and fry the pancetta until crispy. Be careful because it cooks very quickly
  3. Grease the pie dish or line it with greaseproof paper. Lay the ready-rolled pastry in the dish, pressing down at the edges so that it fits the dish well. Press down the edges with your thumbs or a fork to make a pattern round the edge, and cut away the excess pastry with a knife. Paint the edge with egg yolk or milk.
  4. Lay the par-cooked leeks on the bottom, then cut up the cooked pancetta into pieces and mix them with the leeks. Sprinkle with seasoning to your taste.Slice the camembert finely and lay all the slices over the leeks and pancetta, covering the whole surface, using the whole camembert for a stronger flavor or less camembert if you prefer a mild flavor.
  5. Place the pie in a pre-heated oven Gas Mark 6 (medium heat) for 15-20 minutes, until the pastry is light brown in color and the camembert has melted. You will find the rind of the cheese showing, but it adds to the rough look of this dish.
  6. It tastes best if you leave it to cool slightly for about 5-10 minutes and then eat it straight away. Best eaten slightly warm.
  7. Serve with a salad and a glass of cold white wine. The Camembert quiche or tart will keep for a couple of days, if necessary, but the pastry goes slightly soggy.

Pancetta Frying in Oil


Camembert Leek and Pancetta Pie Before Cooking in the Oven

Camembert Leek and Pancetta Tart Served on a Plate


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    • MarleneB profile image

      Marlene Bertrand 3 years ago from USA

      I saw the photo on Facebook and had to come here to take a look at the recipe. It looked so delicious. What an exotic way to use leeks. The recipe is as easy as you say. I definitely want to try this.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      This sounds like an interesting recipe. I love both cheese and leeks, so I'm sure I'd like the taste of this tart. Thanks for sharing the instructions.

    • OhMe profile image

      Nancy Tate Hellams 3 years ago from Pendleton, SC

      This really sounds interesting. I am not familiar with many of the ingredients so it would be a real adventure to try it