Steps: |
| -Make the dough and then parbake in a tart pan. |
| -Turn the oven down to 350 degrees. |
| -Split, slice and clean the leeks in a salad spinner if available. If you are not using a salad spinner, soak them and rinse. (Learn How) |
| -Heat a large saute pan to medium-high and add the butter. Before the butter melts, add the leeks. |
| -Turn down the heat to medium and sweat the leeks until soft (approximately 10 minutes). |
| -Place the cooked leeks in a strainer to remove excess butter. |
| -Place the julienned ham in the tart shell; evenly distribute. |
| -Top with the cheese and leeks. Whisk together the eggs and cream; add the salt and pepper. |
| -Pour the custard into the tart shell. Move everything around for even distribution and submerge under the custard. |
| -Bake at 350 degrees until the custard is set (45 minutes to an hour). The custard will be firm to the touch. |
| -Cool the tart on a wire rack before cutting into it. |
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