Mia King

National Bestselling Author

Leek and Prosciutto Tart Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Susan Kaplan, Boat Street Kitchen, boatstreetkitchen.com

Serves: 12

Ingredients:

  • 3 slices or more prosciutto
  • 1 large or 2 regular sized leeks, rinsed and pat dry
  • 1 tablespoon Dijon mustard
  • 2 cups cream
  • ½ pound Emmanthal cheese (or Swiss cheese), grated coarsely
  • 4 eggs
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tart shell (see recipe below)

Directions:

  1. Put prosciutto flat on baking pan and bake at 350? F until crispy.
  2. Slice leeks crosswise into ¾” pieces. Include all edible bits of the leek, green or white, enough for 2 cups.
  3. Place leeks in glass measuring cup, cover with plastic wrap, and microwave for 1-2 minutes.
  4. Add 1 tablespoon butter, salt, and pepper to taste. Leeks can be firm.
  5. Combine eggs, cream, Dijon mustard, nutmeg, salt, and pepper in bowl. Whisk well.
  6. Cover bottom of tart pan with light layer of cheese (enough to prevent bottom from getting too wet). Sprinkle leek and broken prosciutto crisps evenly over cheese. Pour on custard until almost to top of crust. You may have extra but don’t overflow crust. Sprinkle on remaining cheese.
  7. Bake at 350º F until custard is set but still jiggles slightly and top of tart is attractively brown. Wait until cool to slice. If you will want to cut it sooner, cook it until firm.

Tart Shell

Ingredients:

  • 2 cups sifted flour
  • 1 teaspoon salt
  • ½ pound butter
  • ¼ cups cold water

Directions:

  1. Mix 1 cup flour, salt, and butter in mixer until well mixed.
  2. Add second cup of flour and mix lightly.
  3. Add water and mix until dough sticks in a large clump to beater blade.
  4. Refrigerate dough for 1 hour or until firm. Do not let it get excessively hard. If it does get too hard, let the dough soften on counter before rolling.
  5. Roll out dough to cover an 11” tart pan (ceramic or other straight-sided pan).
  6. Line tart pan with dough, leaving an excess of about 1” around the top edge. Fold edge back towards center of pan and press against wall of tart so that shell is slightly higher than original pan. Prick bottom of tart shell with fork and blind bake with parchment paper and pastry weights at 400º F until shell is well set, about 12 minutes.
  7. Remove parchment paper and pastry weights and bake until bottom of crust is no longer translucent. If shell gets too dark, cover loosely with foil.