A well made tart or Quiche is a glorious thing. Thin, crisp pastry encasing a filling packed full of flavour. Perfect with a salad and ideal for lunch.
Despite taking two attempts to make (I stupidly dropped the pastry midway through cooking), this is perhaps my favourite savoury tart! The garlic does not over power and using smoked pancetta as well as air-dried ham ensures ham remains star of the show.
I detail the recipe for the filling below as I am sure we all have a go-to recipe for shortcrust pastry. If in a rush a shop bought pastry case will work just as well.
Ham, Leek & Garlic Tart
1 Savoury Pastry Flan Case
4 Duck Egg Yolks
4 Slices White Bread (Into Breadcrumbs, Crusts Removed)
2 Heads of Garlic
100g Smoked Pancetta, Sliced
6 Slices Air Dried Ham
Large Handful Chopped Parsley
2 Leeks, Finely Sliced
75g Gruyère, Grated.
1) Pre heat the oven to 180C. Wrap the garlic heads in tin foil and cook in the oven for 40 minutes until tender. Remove and squeeze the cloves from the skin – it should resemble a purée.
2) Cook the leeks in a little butter in a saucepan over a medium heat for 25 minutes or until tender. Season with a little salt. Set aside.
3) Fry the pancetta in a medium pan over a medium heat for 10 minutes or until crisp. Add the slices of air dried ham to the pan and allow to crisp up (2 minutes). Set aside.
4) Make the custard by whisking the egg yolks, milk and breadcrumbs together in a mixing bowl. The consistency should be like lightly whisked double cream or a thin bread sauce. Season with black pepper and a little nutmeg and stir through the chopped parsley.
5) Pre heat the oven to 200C. Take the pastry case and lightly spread the garlic purée over the bottom. Cover with the leeks. Add the pancetta and air dried ham. Cover with the custard mixture. Top with the grated gruyère and a little freshly ground black pepper.
6) Transfer the tart to the oven and cook for approx. 45 minutes or until just cooked – a skewer inserted into the middle of the tart should come out clean.