Leek & Proscuitto Tart
Makes 8 servings
Dofino® Havarti with Dill combined with sweet leeks creates a tart that is a perfect light meal or appetizer, full of fresh taste!
Ingredients
1½ cups flour
¼ teaspoon salt
9 tablespoons cold Lurpak® Unsalted Butter
5 tablespoons cold water
6 medium leeks
½ cup chicken broth
¼ pound sliced prosciutto, cut into thin ribbons
1½ cups grated Dofino® Havarti with Dill
1 egg
½ cup milk
¼ teaspoon salt
¼ teaspoon white pepper
Dash of nutmeg
Baking pan: 9-inch tart pan
Methods
1. Prepare the pastry dough: Combine the flour, salt, and butter in the bowl of a food processor. Pulse until mixture resembles a coarse meal. Add water and pulse until dough is formed. Remove from the food processor and divide dough into two pieces. Pat each into a disk, wrap with plastic wrap, and chill for 30 minutes.
2. Preheat the oven to 400°F.
3. Prepare the filling: Trim leeks and cut into 3-inch lengths. Split each piece lengthwise and wash thoroughly several times in cold water. Cut leeks into thin strips.
4. In a large skillet, combine leeks and chicken broth. Bring liquid to a simmer and cook until leeks are soft and liquid evaporates, about 10 minutes. Remove from heat and set aside to cool.
5. Line tart pan: Roll one piece of pastry into a 10-inch circle. Transfer to the tart pan and gently press it into the sides and bottom of the pan. Line the pan with aluminum foil and fill with beans or rice. Bake for 10 minutes, remove beans and foil, and continue baking for an additional 10 minutes. Roll the remaining disk to a 9-inch circle and set aside.
Scatter the leeks in the bottom of the tart shell. Sprinkle with prosciutto and cheese.
6. Whisk the milk with the egg, salt, pepper, and nutmeg. Pour the mixture over the leeks. Transfer the remaining rolled pastry to the top of the tart, crimping the edges. Cut several vent in the pastry and then bake until crust is golden brown, 45 minutes. Cut into wedges and serve warm or at room temperature.
