baking time25 min.
For the shortcrust pastry:
- In a bowl mix the flour and the salt.
- Add the cold butter cut into small pieces and run it in with your fingertips without kneading or warming the mixture with your hands. Once you have achieved a mixture like fine breadcrumbs, add the beaten egg and knead together with the palm of your hand, finishing with the well-chilled water. Bring it together in an even ball without too much kneading so you don’t over-develop the elasticity, cover in cling film and refrigerate for at least an hour so the pastry is cool and can be more easily rolled out.
- Well grease your pie dish with butter. Flour your rolling pin and roll out your pastry on the worktop which itself has been lightly floured. Roll out and turn the pastry occasionally to achieve an even result. The pastry should be larger than the dish so that it can be cut away easily afterwards. Place the pastry into the pie dish, pushing it down. Make sure it is well pushed down into the shape of the tin to avoid air being trapped. Using a knife, cut the excess pastry from the edge of the pie dish. Refrigerate for around 30 min to chill the pastry before pre-cooking it.
- Remove the pastry from the refrigerator, prick with a fork, and cover with a piece of greaseproof paper/baking parchment and pour dried vegetables such as lentils, beans or chickpeas on top. Pre-cook for 30 min in an oven which has been pre-heated to 160°C.
- Once the pastry is pre-cooked, take out the paper and the baking beans (which should be kept for next time in a glass jar) brush the bottom of the tart with beaten egg and return it to the oven for 3 min.
- Doing so will dry out your pastry so that the bottom is not soggy, as if the filling soaks into it, it won’t cook properly. Remove the pie dish from the oven and adjust the oven heat to 180°C for the final baking.
In the meantime, prepare the filling:
- Peel and finely chop the shallots.
- Peel the garlic, remove the green center and crush it.
- Peel the leeks and only keep the tender white and green parts. Chop them finely.
- In a frying pan, add the olive oil and sauté the shallots, adding the garlic and leeks. If necessary add a little water to stop the vegetables sticking. The cooking time will be about 10 min. You will see the leeks becoming tender and translucent.
- Add the Serrano ham which has been cut into small strips beforehand. Mix the leeks and ham together for several minutes. If necessary lightly season with salt, pepper and add the nutmeg. Keep aside in a dish. In a bowl, beat the eggs then mix with the cream, a little salt and pepper. Add the fried leek filling. Mix well and pour onto the pre-cooked shortcrust pastry base. Bake in the oven at around 180°C for 25 min. Test with the point of a knife which should come out clean.
- Serve warm with a small green salad such as a mixed leaf salad of rocket and lamb’s lettuce, and a sharp vinaigrette with a base of lemon juice, your choice of oil, salt and pepper.
For the shortcrust pastry:
200 g of wheat flour or white or brown spelt flour
90 g of cold unsalted butter
1 pinch of fine salt
20 ml of cold water
For the filling:
150 g of Serrano (or Bayonne) ham
4 fairly thin leeks
1 clove of garlic
2 whole eggs
2 egg yolks
30 cl of soya cream for cooking or standard pouring cream
Salt, Black pepper
1-2 pinches of grated nutmeg
2 soup spoons of olive oil