Wednesday, March 23, 2011

Ham, Leek, Pea, and Gruyere Tart.

HAM, LEEK, PEA, AND GRUYERE TART: I am absolutely IN LOVE with spring produce! There is something so rejuvinating about the acidic, tartness of early greens with the sweet and salty flavors of ham and cheese. Several wonderful items are in season right now, asparagus, rhubarb, green onions, chives, leeks, and peas, with many more to come in the following weeks. Try this spring-flavor infused tart to wake-up your dinner routine. (Forgot to take a picture...use your imagination...;-)


-Puff pastry (homemade, or store bought)

-gruyere cheese, about 2 cups, shredded

-fresh or thawed from frozen peas (if using frozen, make sure they are completely dry before using.)

-One leek, white and light green parts, only

-about 6 ounces ham off bone, or you can use sliced from the deli as well.You can shred it or leave it in slices and set on tart like a lasagna noodle. Also- prosciutto works nicely for this.

-salt, pepper

-1 tbsp olive oil

-lemon zest, 3 tsp from one lemon rind


-Pre-heat oven to recommended temperature on package (if using store bought), or 400 degrees for homemade, Line a baking sheet with parchment paper. Saute leeks and peas in olive oil. Salt and pepper and saute until until tender and fragrant, about 5 minutes. Remove from heat. Set pastry dough on sheet. Make sure it is still cold and work quickly. Personally, I love to pre-bake the pastry dough a bit to ensure that the cheese doesn't make it soggy in the center. Pre-bake for about eight minutes, or just until set- but not quite golden. Remove and top with shredded cheese, leeks, ham, peas, and sprinkle with lemon zest. Bake until the cheese is melted and the crust is light golden brown. Serve with a dollup of creme fresh if desired.

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1 comment:

Madeline and Family said...

and yet another delicious recipe to add to my Irish Food collection. You are too good!

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