Cheese, ham and leeks are the perfect trio in this pastry tart. It’s a great recipe for Christmas leftovers and works particularly well with Tesco Finest reserve Swiss gruyère – a distinctively nutty cheese, that’s expertly matured in a small Alpine dairy for a full-bodied, fruity flavour. It combines perfectly with the sweet leeks and salty ham, all deliciously baked in a homemade pastry case (if you’re short on time, use ready-rolled). Perfect served with a salad doused in a mustard dressing.
Prep 1 hr
Cook 35 min
Serves 6
For the pastry
180g fridge-cold, unsalted butter, chopped into cubes
250g plain flour
1⁄2 tsp fine sea salt
2 Tesco Finest free range Bluebell Araucana eggs (1 yolk beaten and 1 whole egg beaten)
For the filling
50g unsalted butter
2 leeks, sliced
150g leftover cooked ham or gammon, chopped into chunky pieces
80g Tesco Finest reserve Swiss gruyère, or any other hard cheese, finely grated
1 tbsp wholegrain mustard
1⁄ 2 tbsp thyme leaves
3 tbsp mascarpone
2 Tesco Finest free range Bluebell Araucana eggs
To serve
Salad leaves
Tesco Finest British chicory
Tip the flour and salt into a food processor and blitz to combine. Add the cold butter and pulse until you have a fine, breadcrumb-like mix. Add the beaten egg yolk and 5-6 tablespoons of ice-cold water. Keep pulsing until the mix is clumping together and there are no obvious floury patches. Tip on to your work surface. Bring together with your hands and very briefly knead. Form into a puck, wrap in clingfilm and chill in the fridge for 1 hour.
Meanwhile, melt the 50g of butter in a large frying pan. Add the leeks and fry over a medium heat for 10-12 minutes or until softened. Set aside. Once cooled completely, add the leeks to a large bowl and mix in the ham, gruyère, mustard, thyme, mascarpone and two eggs.
Roll the chilled pastry out between two big pieces of parchment paper to a roughly 35cm round. Peel off the top layer of paper and spread the leek mix over the middle of the pastry, leaving a 5cm gap around the edge. Fold the edges over to create a border. Brush the edge with the beaten whole egg then slide the tart, on the parchment, on to a flat baking sheet. Chill for 30 minutes.
Heat the oven to 200C (180C fan)/390F/gas 6. Bake the tart in the centre for 35-40 minutes or until deep golden brown. Serve with salad and chicory leaves.
In a rush? Go for a 320g pack of ready-rolled puff pastry. Simply unravel on to a baking tray, score a 2cm border around the edge with the tip of a sharp knife. Spread the filling in the centre and brush the border with beaten egg. Bake for 25 minutes in the preheated oven.
Shop the ingredients for this recipe on Tesco.com
