Leek Tart (‘with egg’ version)

I was lucky enough to come into some leeks a little while ago and made this tart. Loaded with leeks, it made a tasty lunch. The recipe is from Bisto Cooking, a book given to me by a friend. This unassuming book is packed with recipes that have turned out to be amazingly simple and delicious. (Soon, I will commit to working my way through some of the many potato recipes.)

Tart shell:
1 cup all-purpose flour
7 tbls. unsalted butter
1/8 tsp. salt
3 tbls. water

Mix flour and salt. With a fork or pastry blender (just got one for Christmas – best tool ever!), crumble butter into flour until it resembles coarse crumbs. Fork in water and form a rough ball. Between plastic wrap, roll out dough and transfer to a 9-inch tart pan. (I think a pie plate would work just as well.)

Filling:
about 3 pounds of leeks, rinsed and chopped coarsely
4 tbls. butter
1 tsp. salt
2 large eggs
1/4 cup cream
3 ounces prosciutto
1 cup grated cheese (gruyere or any snappy white cheese)

Melt butter over low and add leeks, salt, and some pepper. Cook until the leeks are soft for about 20 minutes. Spread out onto a plate to cool. (Drain any liquid that pools before you add to the filling.)

Spread half of the cheese and prosciutto into the tart shell.

Whisk the eggs and cream together. Add leeks. Pour into shell.

Sprinkle remaining cheese and prosciutto over the top.

Bake at 425F for 40 minutes.