Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!   

Makes 4 

Ingredients 

3-4 leeks, cut into 2cm thick rounds (to yield about 16-20) 

30g butter 

2 sheets savour short crust pastry  

1 tbsp olive oil  

4 eggs 

150g crème fraiche  

200mls cream  

½ tsp wholegrain mustard 

¼  tsp sea salt + pinch black pepper 

100g parmesan, grated + extra chunks for tops  

50g prosciutto  

Method 

1. Preheat oven to 180 C. Place oven tray in to heat.  

2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes.  

3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as they like to unravel! Cool.  

4. In a bowl whisk together eggs, crème fraiche, cream, mustard and seasoning.  

5. Sprinkle grated parmesan over chilled pastry bases then position cooked and cooled leeks, leaving a little space between each. Transfer tarts to oven tray at this stage to avoid spillage later. Pour egg mixture around the leeks, until each case is full. Top with scrunched up prosciutto and extra cheese.  

6. Gently slide back into oven and cook for 30-35 minutes (longer for large tart)  or until pastry is golden and filling is just firm.   

7. Leave to cool for 5-10 minutes and serve.  

Nici’s note:  

Prosciutto (and pancetta for that matter) can seem expensive but a little goes a long way in recipes such as this as the flavour is very intense.  

Always remove tarts from fluted tins whilst still a little warm as they come away from the tin easier when pastry is not completely cold.   

LISTEN ABOVE