Bacon, Leek, Cheese Phyllo Tarts

Total time: 30 minutes


  • 2 sheets phyllo dough
  • 2oz (60gr) bacon, chopped
  • 1 leek, trimmed, sliced
  • 2oz (60gr) cheese (I used Munster), sliced into 4 pieces
  • olive oil
  • 1/2 cup (4oz, 120ml) tomato sauce, regular or Cherry Tomato


  • Heat 2 tsp olive oil in a medium skilet.
  • Add bacon, leeks and sauté until both are starting to brown. Remove from heat.
  • Remove 1 sheet of pastry and re-wrap the rest.  It's important to keep phyllo covered at all times or it will dry out very quickly.
  • Lay the sheet out flat and lightly brush all over with olive oil.
  • Cut sheet in half the long way.
  • Take one corner of a half sheet and lightly fold it so that the corner touches the opposite side.  Do not actually make the fold.  We just want to determine the placement of the filling.  It will form a triangle.
  • Unfold it and place one fourth of the bacon / leek mix on the half of the triangle that will be the 'bottom'. Top with 1/4 of the cheese.
  • Now make the fold, taking the corner to the opposite side.  Continue to fold over and over, maintaining the triangle, like a flag. 
  • Brush the top and bottom with olive oil and place on a baking sheet.
  • Repeat with the remaining phyllo and filling, making 4 tarts in all.
  • Bake at 400F (200C) for 15 minutes, until golden brown.
  • While tarts bake gently heat tomato sauce.
  • To serve: Divide the tomato sauce in half and put into small bowls or on small plates.  Add two tarts to each plate and serve.

Note: Cherry Tomato Sauce:
 Cut 20oz (600gr) cherry tomatoes in half. Melt 3 tbs butter in a large skillet. Add tomatoes and fry until well-cooked, 15 - 20 minutes. They should be thick but not dry. Purée in a blender until smooth. Use within a few days or freeze.