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Nutrition Facts
Serving Size 88 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 590 mg 25%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 14 g
Vitamin A 10% Iron 30%
Vitamin C 6% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bacon and Leek Mini Tarts with Gruyère

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

12 Oz H-E-B Natural Applewood Smoked Uncured Bacon, sliced into lardons or diced
1 1/2 cup(s) organic leeks, tops trimmed and white part chopped
1 The Texas Pie Company Original Pie Dough Puck, thawed and set at room temperature
1 1/2 cup(s) Gruyère cheese, shredded
1/3 cup(s) chives, chopped
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Preheat oven to 350ºF.
In a non-stick sauté pan add bacon and leeks, cook until leeks are just soft. Remove from heat.
Roll out dough and place it over a mini muffin pan, press dough gently into each cup then remove excess to fill in other muffin cups. Should make about 12 to 16 mini muffins.
Place a spoonful of bacon in bottom of each cup followed by enough cheese to reach top.
Bake 30 to 40 minutes or until cheese is just starting to brown. Allow to cool before removing from pan and garnish with chives.


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