Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 2 leeks, sliced
- 1/2 cup Jambon de Bosses, diced
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Baking weights or dried beans
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with baking weights or dried beans.
4. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden.
5. In a skillet, heat olive oil over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
6. Add diced Jambon de Bosses to the skillet and cook for another 2 minutes.
7. In a mixing bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg.
8. Spread the leek and Jambon de Bosses mixture evenly over the bottom of the baked crust.
9. Pour the egg mixture over the top of the leek and Jambon de Bosses mixture.
10. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
11. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 26g
Carbohydrates: 18g
Protein: 10g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Jambon de Bosses can be substituted with any other type of ham or bacon.
- Heavy cream can be substituted with half-and-half or whole milk.
- Leeks can be substituted with onions or shallots.
Variations:
- Add grated cheese to the egg mixture for a cheesy tart.
- Add chopped herbs like thyme or parsley to the egg mixture for extra flavor.
- Use a different type of meat, like cooked chicken or sausage, instead of Jambon de Bosses.
Tips and tricks:
- Blind baking the crust before adding the filling ensures a crisp and flaky crust.
- Be sure to cook the leeks until they are softened to avoid a crunchy texture in the tart.
- Let the tart cool for a few minutes before slicing to avoid a runny filling.
Storage instructions:
Leftover tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover tart in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs or sliced leeks as a garnish.
Garnishes:
Fresh herbs, sliced leeks, or a dollop of sour cream.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
Mixed greens salad, roasted asparagus, or sautéed mushrooms.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the tart until the filling is set and the internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
Jambon de Bosses is a type of cured ham from the Swiss Alps. It is made using traditional methods and is known for its delicate flavor.
Flavor profiles:
The tart has a savory and slightly smoky flavor from the Jambon de Bosses, with a creamy and slightly sweet filling from the leeks and egg mixture.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: French