Leek and Prosciutto Tart

November 11th, 2013

In French this tart is called Flamiche Aux Poireaux.  It is popular north of Paris in the villages of the Picardy region.  It is different from a quiche in that the emphasis is more on the vegetables than on the custard.  In this case leeks play a starring role.  It is also studded with Parma ham (Prosciutto) and Gruyere cheese.

This was a perfect Sunday supper to enjoy on the lanai on a warm Florida evening.  The first few days back in Florida always feel like a vacation; warm breezes, sunny skies and catching up with friends.  The food choices are different too.  The local Publix carries a wider selection of meats and vegetables than does the Ingles at home.  So getting good quality prosciutto for this tart was not a problem.  The leeks were another story.  They are very expensive right now.  The recipe that I was following came from Patricia Wells and she recommends three pounds of leeks.  The leeks at the supermarket were 2.99 a pound and that seemed excessive to me when I had to buy expensive prosciutto and expensive Gruyere cheese.  So I cheated a little and bought 2 pounds of leeks and added a large onion to the mix.

So being still in vacation mode, I made the tart, tossed the salad, poured the wine and sat on our sunny lanai and ignored the mold on the concrete and the weeds growing in our planters.  There is time for pressure washing and new plantings later.  This tart is worthy of a glorious relaxing evening.

LEEK AND PROSCIUTTO TART (Adapted from Bistro Cooking by Patricia Wells)

1 recipe Pate Brisee or pie crust of your choice
12 small leeks (about 3 pounds) or a mixture of 2 pounds leeks and 1 large onion
4 tablespoons unsalted butter
1/2 teaspoon salt
Freshly ground black pepper
2 large eggs
1/4 cup creme fraiche or heavy cream
3 to 4 ounces sliced Parma ham (prosciutto), coarsely chopped
1 cup freshly grated imported Gruyere cheese

Prepare the pastry shell:  Roll out the dough to line a 9-inch tart pan.  Carefully transfer the dough to the pan.  Chill for 30 minutes, or until firm.

Preheat the oven to 425 degrees F.

Prepare the filling:  Trim the leeks at the root.  Cut off and discard the fibrous, dark green portion.  Split the leeks lengthwise for easier cleaning, and rinse well in cold water until no grit appears.  Coarsely chop the leeks.  If using an onion, coarsely chop it also.

Melt the butter in a medium-size saucepan over low heat.  Add the leeks and onion if using, salt, and pepper to taste and cook, covered, until the leeks are very soft but not browned, about 20 minutes.  If the leeks have given up an excessive amount of liquid, drain them in a colander.

Combine the eggs and cream in a medium-size bowl and mix until throughly blended.  Add the leeks and mix again.  Reserve 1/4 cup each of the ham and the cheese to sprinkle on top of the tart.  Mix the rest into the leek mixture.

Pour the leek mixture into the prepared pastry shell.  Sprinkle with the reserved ham, and then the cheese.  Season generously with freshly ground black pepper.

Bake until nicely browned, 40 to 45 minutes.  Serve warm or at room temperature.  6 to 8 servings.

Printable recipe

13 responses to “Leek and Prosciutto Tart”

  1. Pam Thurow says:

    What a great tart, Penny! I’m a fan of Patricia Wells, so it has to be good. And good for our first snowfall, today!

  2. Susan says:

    Three pounds of leeks, indeed. Only in Europe would that be cost effective. Your tart looks gorgeous and I know it tasted wonderful. Welcome back to Florida. It is beautiful right now…windows open in the night for us. A good place to be in the winter.

  3. Larry says:

    “In French this tart is called Flamiche Aux Poireaux” and in the east TN mountains we call it “country ham and onion pie” – sorry, I couldn’t help myself :-). Whatever it’s called, it sounds delicious.

    • Penny Klett says:

      Ha Larry! Even better with Benton’s Bacon. The French are not the only ones who know how to make a pie for sure. You are so right. I just can’t help my French addiction with food.

  4. bellini says:

    Relaxing in the lanai and feasting on tarts is only in my dreams at the moment. But there is time tomorrow to bake a tart.

  5. Sam Hoffer says:

    So glad you’ve arrived and relaxing a bit before hitting the chores, which all seem to face us on arrival. Love your prosciutto tart with leeks out on your lanai. I’m sorry to hear they are $$$ here. Usually that’s the story at Ingles 🙂

  6. Darla says:

    Looks delicious. Perfect for our cold snap here in NO VA. One way to get leeks cheaply is to grow your own, which I may have to try in my community plot. Relaxing on the lanai sounds wonderful right now as the cold breezes blow outside & we have a chance of snow forecast today in NO VA. Had a warm weekend in EI & fun celebrating Keenan’s 11th BD. Spent a bit of time sleeping on the swing on the screened in porch, so can’t complain! Hope to see you at Christmas.

  7. Penny @ The Comforts of Home says:

    The tart sounds wonderful Penny. I have been enjoying this Florida weather for the last 5 days. Today I am flying home and the weather is calling for snow flurries!!

  8. Kim says:

    Penny, the tart looks delicious! I will have to try it the next time I can get Gruyere or Prosciutto at a decent price.
    I found your site after a friend recommended your recipe for Crock Pot Teriyaki Chicken. My husband is completely hooked on it, and my two year old likes it too, so I’ve been making it about once a month. 🙂
    I left a comment on the original recipe post, but I wonder if you didn’t get it since it’s such an old post. So, I’m going to comment here too in hopes that you will respond.
    I am compiling a round-up of our favorite freezer-to-crock pot recipes, and I would really like to include an image from the Teriyaki Chicken recipe in my blog post. (Linking back to your recipe, of course!) Of all the meals I want to share, yours is the one I make the most, and in a lot of ways it was the inspiration for the round-up. I’m scheduled to post the round-up tomorrow (Wednesday), so I’m hoping you will respond soon. Thank you!

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