John Myers
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Ham and Leek Tart
The perfect ham and leek tart recipe with a picture and simple step-by-step instructions.
Quark oil dough f.d. Floor :
- 200 g Wheat flour type 405
- 100 g Lowfat quark
- 75 ml Milk
- 60 ml Olive oil
- 1,5 tsp Salt
- 1 pinch Extra fine sugar
- 1 tbsp Herbs of Provence
Covering:
- 1 St. Freshly cooked leek
- 60 g Smoked bacon
- 2 St. Slices of cooked ham
- 1 St. Onion
- 1 tsp Granular broth
Cast:
- 100 g Grated cheese
- 100 ml Cream
- 3 St. Eggs size M
- 2 St. Garlic cloves chopped
- 1 tbsp Freshly chopped chives
- 1 tbsp Fresh smooth parsley
- Pepper
- Salt
- Prepare the dough by kneading the ingredients, oil, flour, quark, salt and pepper as well as the herbs, milk and a pinch of sugar in a bowl. Put the dough in the refrigerator for 1 hour.
- Prepare the leeks and onions: Cut off the roots of the leek, wash the stick and now cut the light part at the bottom into 5mm rings. Cut open the green part lengthways and wash the two halves well again under water. Drain and cut into 1 cm pieces.
- Bring a saucepan with 1 teaspoon of granulated broth and water (only as much as just covers the leek) to a boil and cook the green part, which is the toughest. In the meantime, peel the onion and cut into rings. After about 5 minutes, add the white leek pieces to the green part of the pot, add hot water if necessary. after 2 more minutes cook the onion rings for another 3 minutes. Now pass through a sieve and let the vegetables cool down. Attention, the broth now tastes good and should be kept!
- Preheat the baking (Kölsch for the oven) to 180 ° C and slide the grid onto the middle rack.
- Dice the smoked bacon and fry in a mini pan until crispy. Cut the ham into strips.
- Take the dough out of the refrigerator and roll it out on a floured surface. Place the dough in the tart pan and press the edges down a little, leaving a protruding edge of approx. 1 cm all around. The form does not need to be greased, the dough has enough of it.
- Mix the leek and onions with the bacon strips and cubes and spread on the dough. Whisk the ingredients for the topping together well and pour over the tart, distributing well. Finally, sprinkle on the grated cheese and place the pan in the oven for about 30 minutes. Set to 220 ° C 10 minutes before the end and brown on top. Don’t burn, keep an eye!
- Salad, cider or even a beer go well with it, apple juice for children.
- P.S. 🙂 if someone notices the roulade skewers: they mark the half where there are no onions underneath. My wife doesn’t eat onions under any circumstances. The tart was made today.
- Maître (Chef) de Cuisine “Spoonbill” MGML # 456 Anno 2014
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