Leek, Prosciutto, Cheese & Spinach Tart
November 20, 2018
"From daily newspaper The West Australian. Times are estimated and do not include refrigeration times."
- Serving Size: 1 (290 g)
- Calories 750.7
- Total Fat - 53.8 g
- Saturated Fat - 29.5 g
- Cholesterol - 344.5 mg
- Sodium - 941.4 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 5.8 g
- Sugars - 1.7 g
- Protein - 30.7 g
- Calcium - 332.7 mg
- Iron - 4.1 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.6 mg
Lightly grease a 13cm x 35cm rectangular, loose-base flan tin.
To make pastry, process flour, parmesan and butter in a food processor until mixture resembles fine crumbs and with motor operating, add yolk and ¼ cup cold water, processing until mixture just comes together.
Remove and shape into a flat rectangle. (Pastry may feel slightly sticky, but will become firm once refrigerated.) and cover with plastic wrap and refrigerate 30 minutes.
Roll out pastry between two sheets of baking paper until large enough to line base and sides of tin.
Lift and press into tin and trim edges and pinch pastry against side to extend ½cm above edges and then refrigerate 30 minutes.
Place tin on an oven tray and cover with a sheet of baking paper and then fill with dried beans or rice and cook in a moderately hot oven (190C) for 15 minutes.
Remove paper and beans and return to oven and cook for a further 10 minutes, or until light golden and the remove from oven and cool slightly.
Meanwhile, make filling - heat oil in a large, non-stick frying pan over a medium heat and add leek and prosciutto and cook, stirring occasionally, for about 3 minutes, or until leek is soft and then stir in garlic and spinach until wilted and then remove and leave to cool and then spoon spinach mixture into pastry case.
Whisk eggs and cream in a large jug and season with salt and pepper and pour over the top and scatter with cheese.
Cook in a moderate oven (180C) for about 30 minutes, or until filling is set and golden brown and remove from oven and let stand in tin for 30 minutes.
Serve warm tart with salad leaves.
Tips & Variations
No special items needed.