Savory Rustic Tart with Ham and Leeks

Convection Kitchen loves finding new and innovative ways to get the most out of your convection oven. One of our favorite recipes is a savory rustic tart with ham and leeks. Rustic fruit tarts are a popular dessert that is easy to assemble and quick to bake, and the same concept can be used to create a delicious savory tart. This tart is not only delicious but also has an elegant presentation that is sure to impress.

Rustic Tart with Ham & Leeks

With a little practice, making a short-crust pastry is very easy. Just make sure the dough has a nice pliable texture and that you rest it for at least 30 minutes. While the pastry is resting, you can saute the leeks and set them aside to cool.

Because the tart is fairly thin and the pastry must bake through completely, I recommend baking it on the lowest rack of an electric oven. However, if you are baking this tart in a gas oven, please use rack position 2, counting up from the bottom.

INGREDIENTS

For the Pastry

1 ½ cups unbleached all-purpose flour

1 tsp kosher salt

1 ½ sticks (6 oz) chilled, unsalted butter, cut into small pieces

¼ cup ice cold water

For the Filling

2 medium leeks, green tops removed, stems cut into thin slices

1 tbsp olive oil

1 tbsp butter

1 round Boursin cheese or other soft creamy cheese with herbs

½ cup grated Gruyere cheese

4 thin slices ham, cut into thin strips

Filling ingredients

PREPARATION

To make the pastry, combine the flour, salt, and butter in the bowl of a food processor and pulse for about 15 seconds until the mixture resembles a coarse meal. Or combine in a bowl with a pastry cutter or two forks. Add the water in a steady stream with the motor running until the dough comes together in a ball.

Turn the dough onto a lightly floured surface and roll it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to an hour.

Wash the sliced leeks in warm water to remove any grit and dry thoroughly to prepare the filling.

Heat a small skillet over moderate heat. Add the olive oil and butter, stir in the leeks, and sauté until softened. Keep the temperature moderate to avoid browning the leeks. Set aside to cool.

Arrange the oven racks so you can place the tart on rack position one (electric ovens) or rack position two (gas ovens) and heat the oven in the Convection Bake mode to 350 degrees.

Line a flat or rimmed baking sheet with a sheet of parchment or a silicone mat.

Remove the pastry from the refrigerator and press it into a flat circle with the heel of your palm.

Gently roll the dough out to a 12” circle on a lightly floured surface, and then transfer it to the prepared baking sheet.

Spread the Boursin cheese over the pastry with an offset spatula, leaving a 1 ½” border around the edge. Spread the cooled leeks evenly over the cheese, and top with the chopped ham and Gruyere cheese. Fold the edges of the pastry in towards the center and brush the edge with the egg wash.

Slide the pan into the oven and bake for 25 - 30 minutes until the crust is golden and the bottom of the pastry has baked through. Before removing the tart from the oven, gently leave the edge of the tart to make sure the bottom of the pastry has baked through

Serves 4