Leek and Prosciutto Tart
- 200 g wheat flour
- 90 g butter, unsalted, cubed
- 1 pinch salt
- 1 egg
- 20 ml water, cold
- 150 g prosciutto ham, sliced thinly and cut into strips
- 4 leeks, sliced thinly
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 2 eggs
- 2 egg yolks
- 1 ¼ cups whipping cream (35%) or non-dairy milk of your choice
- salt & pepper
- 1-2 pinches nutmeg, grated
- 20 ml olive oil
- In a bowl mix the flour and the salt.
- Add the cold butter and cut in using a pastry blender or two knives. Once you have achieved a mixture like fine breadcrumbs, add the beaten egg and knead together with the palm of your hand, finishing with the cold water. Bring it together in an even ball without too much kneading so you don’t over-develop the elasticity, cover and refrigerate for an hour.
- Grease the pie dish. Flour your rolling pin and roll out your pastry on a lightly floured worktop. Roll out and turn the pastry occasionally to achieve an even result. The pastry should be larger than the dish so that it can be cut away easily afterwards. Place the pastry into the pie dish, pushing it down. Make sure it is well pushed down into the shape of the tin to avoid air being trapped. Using a knife, cut the excess pastry from the edge of the pie dish. Refrigerate for 30 minutes to chill the pastry before blind baking it.
- Remove the pastry from the refrigerator, prick with a fork, and cover with a piece of parchment paper and pie weights. Blind bake for 30 min in a pre-heated oven to 325°F.
- Once the pastry is pre-cooked, remove the paper and the weights. Brush the bottom of the tart with beaten egg and return it to the oven for 3 min.
- Blind baking ensures that the crust isn’t soggy. Remove the pie dish from the oven and adjust the oven heat to 350°F.
- In a frying pan, add the olive oil and sauté the shallots, adding the garlic and leeks. If necessary add a little water to stop the vegetables sticking. The cooking time will be about 10 min. You will see the leeks becoming tender and translucent.
- Add the prosciutto ham. Mix the leeks and ham together for several minutes. If necessary lightly season with salt, pepper and add the nutmeg. In a bowl, beat the eggs then mix with the cream, a little salt and pepper. Add the fried leek filling. Mix well and pour onto the pre-cooked pastry. Bake for 25 minutes or until settled in the middle.