Nitrate-Free Ham & Leek Tart
When it comes to summer dining, we don't think there's anything better than a delicious savoury tart to serve with seasonal greens. Recipe developer Louise from Family Fork shows that our nitrite and nitrate-free ham makes the perfect filling for this recipe - alongside leeks, shallots and cheddar cheese you've got a serious amount of flavour in a fantastic filo pastry package.
Nitrate-Free Ham & Leek Tart
When it comes to summer dining, we don't think there's anything better than a delicious savoury tart to serve with seasonal greens. Recipe developer Louise from Family Fork shows that our nitrite and nitrate-free ham makes the perfect filling for this recipe - alongside leeks, shallots and cheddar cheese you've got a serious amount of flavour in a fantastic filo pastry package.
- Serves: 6
- Prepare: 10 Minutes
- Cook: 30 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 3 leeks
- 1tbsp unsalted butter
- 100g cheddar, grated
- 100g nitrate-free ham ends/ sliced, diced
- 4 eggs, beaten
- 1 shallot
- 250ml milk
- thyme
- salt
- ground white pepper
- 5 sheets of filo
- extra virgin olive oil for drizzling
Method
- Preheat the oven to 180°C
- Finely chop the leeks (leaving a few little leek discs to pop on the top before you bake it) and the shallot and sauté with the butter and a little salt until they are sweet and translucent. It’ll probably take 15 minutes, take care not to let them colour
- Add leeks to a mixing bowl along with the ham, thyme, pepper and 3/4 of the cheese
- Beat the eggs and milk together in a jug before adding these to the bowl as well. Mix really well and set aside
- Take a 26cm flan tin, and grease with a little olive oil before draping one sheet of filo, leaving the edges overhanging
- Oil the filo lightly before placing another overlapping sheet of filo, again with sides overhanging. Repeat with the remaining sheets, before scrunching up the sides to form the sides of the tart
- Pop the pastry case into the oven for 3-4 mins until it goes very lightly brown and holds it shape
- Pour in the filling, top with the leek discs, the remaining cheese and a couple of springs of fresh thyme
- Carefully slide the tart into the oven and bake for 25 mins or so until the filling is set and it’s golden on top
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.