Leek tartLeek tart
10½ oz. (300 g) flour
5½ oz. (150 g) butter
pinch of salt
14 oz. (400 g) Prima Donna leggero, grated
14 oz. (400 g) leek
¾ oz. (25 g) butter
3½ oz. (100 g) air-dried ham, e.g. parma ham
3½ oz. (100 g) crème fraîche
1 tbsp. oregano, chopped
salt, pepper, nutmeg
Preheat the oven at 200ºC. Knead the dough, wrap in ceramwrap and put into the fridge (to rest).
Cut the leek into rings, wash, dry well and then fry briefly in 15 grams of butter. Add salt and allow to cook down. Dice the ham and fry briefly in the remaining butter.
Roll out the dough and lay in the springform baking tray. Press the dough well into the edges and cut off the excess. Bake for approx. 10 minutes in a pre-heated oven at 200ºC. Then spread the leek on the pre-baked base, then the ham on top.
Mix the eggs with the crème fraîche, oregano, pepper, nutmeg and grated Prima Donna leggero and spread over the tart.
Bake at 200ºC for approx. 35 minutes. Please note: cover with baking paper after 20 minutes.
Pays d'Oc merlot (red, France)
Riesling (white, Germany)