lunedì 24 maggio 2010


Appetizer - side dish - complete meal - entree

For the dough:
2 2/3 cup 00 flour
6 tbsp butter, diced really cold
2 eggs

For the filling:
3 leeks, thinly sliced, white and green parts only
3 oz ham, thinly sliced
3 eggs
1 1/2 cups milk
1 tbsp Extra virgin oive oil
1 tbsp thyme, chopped
Salt and Pepper

First of all prepare the dough. In a bowl mix flour and a pinch of salt; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up too much and the crust will become hard.

Wrap the dough in plastic wrp and put it the refrigerator for 30 minutes, at least.

In the mean time prepare the filling. In a large skillet warm up the live oil and sautee the leeks until tender, season with salt and pepper and let cool.

Preheat oven to 350.

Remove the dough from the fridge and roll it over a flour-dusted table, thick about 1/4".

Line buttered and floured a 9" tart-pan, leaving 3/4 to 1" overhang, and poke it with a fork.

Place the ham on the bottom of the tart and spoon leeks evenly in the pan.

In a bowl, beat the eggs with milk and thyme and pour over the filling; fold the edges over and bake for 40 minutes, until olden and set.

Wait 5 minutes before serving.

This recipe serves 8-12 depending on the part of the meal you're serving it; it can be served as appetizer, entree, side dish.

If there is some dough left you can either freeze it (wrapped with plastic wrap), in order to use it later.

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