Ham, Leek & Cheese Tart

This gorgeous Ham, Leek & Cheese Tart recipe has been developed by Julia Busuttil Nishimura [Ostro]

‘I’ve used Carême’s gorgeous spelt wholemeal butter puff pastry to make a tart that was inspired by a winter I spent in Jura, France, where we ate raclette more times than I can count! You can swap the cheeses to what you have on hand – Cheddar, Raclette, Emmental or Fontina would all work well.’ – Julia Busuttil Nishimura

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

2 (375g) sheets Carême Spelt Wholemeal Butter Puff Pastry
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
3 leeks, white and pale green parts, thinly sliced
Salt and pepper, to taste
Small handful tarragon, finely chopped
Zest of a lemon
125 comté, coarsely grated
125 gruyère, coarsely grated
150 g crème fraîche
1 heaped tsp Dijon mustard
40 g cornichons, roughly chopped
Pinch freshly grated nutmeg
1 egg, plus an extra egg for egg wash
300g sliced ham

Method

Preheat the oven to 200°C (220°C conventional). Line a baking tray with baking paper.
In a frying pan over a low heat, warm the butter and oil and cook the leeks with a pinch of salt for 8-10 minutes, or until golden. Season to taste and allow to cool. Once cool, stir in the tarragon, lemon zest, cheeses, crème fraîche, mustard, cornichons, nutmeg and egg. Season to taste.
Lay one sheet of the Carême pastry onto the prepared tray and spread three quarters of the mixture onto the pastry, leaving a 2 cm border. Arrange the ham slices onto the filling then top with the remaining filling.
Whisk the egg with 1 tsp of water and brush the egg wash onto the pastry border.
Using a sharp knife, score the second sheet of pastry in a diamond pattern and make a cross in the centre for the steam to escape. Drape the pastry onto the tart and crimp the edges to seal the tart. Brush the pastry with more egg wash and bake in the preheated oven for 35-40 minutes or until golden and cooked through.
Allow to cool briefly then cut into slices and serve.