One of my favourite things about cooking a large ham dinner is all of the leftovers. I think that I look forward to the leftover even more than the initial dinner and I always have fun trying new dishes using the ham. I recently came across the this recipe for a ham and leek tart on Picante Cooking and I immediately knew what I would be doing with some of the leftover ham in my freezer.
This ham and leek tart is pretty simple and dead easy to make! It starts out with an all butter pie crust which you can easily make yourself or you could save some time by using a store bought one. Next up the ham and leeks are sauted, and mixed up with an egg, some cream, cheese and a touch of grainy mustard. After just 20 minutes in the oven the cheese is all melted and bubbling and golden brown and good. The ham and leek tart is amazingly tasty and all of the flavours work well together. I have to say that my tart disappeared way too quickly. 🙂 I served the ham and leek tart with a simple arugula salad along with a glass of white wine.
Ham and Leek Tart
ingredients
- 1 butter pie crust
- 1 tablespoon oil
- 1 cup ham (diced)
- 1 tablespoon butter
- 2 leeks (trimmed, cleaned and white and light green parts sliced)
- 2 cloves garlic
- 1 egg
- 1/4 cup heavy/whipping cream (or sour cream)
- 1 teaspoon whole grain mustard
- 1 1/2 cup swiss cheese (grated)
directions
- Roll the pie dough out, fit it into the tart pan and trim the edges.
- Heat the oil in a pan over medium.
- Add the ham and saute until it starts to turn lightly golden brown, about 7-10 minutes and set aside.
- Melt the butter in the same pan over medium heat.
- Add the leeks and saute until tender, about 7-10 minutes.
- Add the garlic and saute until fragrant, about a minute and remove from heat.
- Mix the egg, cream and mustard.
- Mix the ham, leeks, the egg mixture and 1 cup of the cheese and pour it into the tart shell.
- Sprinkle the remaining cheese on top.
- Bake in a preheated 350F/180C oven until the cheese has melted an the pie shell is a light golden brown, about 20 minutes.
Cookin' Canuck says
March 1, 2011 at 12:54 amWhat a simple and beautiful recipe. I'm very tempted to try this for brunch next weekend.
Becky says
March 1, 2011 at 1:14 amThis looks heavenly Kevin! Now I want a ham dinner and this tart!
Georgia (The Comfort of Cooking) says
March 1, 2011 at 1:34 amThis tart looks wonderful, Kevin! I love the flavors you used. I've never made a savory tart before, but there's no time like now to try! Thanks for sharing this recipe and your beautiful photography.
Jess @ Bakericious says
March 1, 2011 at 1:38 amI like savory tart and this looks delicious.
Allison Day says
March 1, 2011 at 1:42 amGosh, everything you make always sounds so delicious, and this is no exception! I have a feeling any leftover ham I get after Easter is going into a tart like this… it looks and sounds amazing. 🙂
Anonymous says
March 1, 2011 at 4:12 amThere hasn't been a single tart you've featured on this blog that I haven't wanted. This looks so good!
Rosa's Yummy Yums says
March 1, 2011 at 7:09 amI love the flavor of leeks. That tart must be delicious!
Cheers,
Rosa
Joanne says
March 1, 2011 at 11:19 amThe salty ham paired with the almost sweet and buttery leeks must make for a great tart!
peachkins says
March 1, 2011 at 1:04 pmleeks are very tasty!
Granny says
March 1, 2011 at 1:10 pmKevin, I always enjoy your recipes. This one looks fantastic and happened to arrive at just the right time. I'm sitting here looking at two big, beautiful leeks and baked a ham last night!
bellini valli says
March 1, 2011 at 1:14 pmI'd say thsi takes leftovers to a whole new level Kevin.
Claudie says
March 1, 2011 at 1:32 pmI love how you've managed to keep it looking fresh. So many tarts end up looking a week old when they are inappropriately baked, but yours looks just wonderful!
Marisa says
March 1, 2011 at 1:59 pmThat top photo is absolutely sublime! Makes me want to go and cook a ham right now so I can make this.
The Duo Dishes says
March 1, 2011 at 4:20 pmLooks are always a favorite. They just scream soft oniony flavor without being overwhelming. Delicious tart.
Kelly says
March 1, 2011 at 5:02 pmI'm in full agreement! I definitely feel that way when I'm cooking any big meat be it a ham, roast or chicken. I love that using up whatever remains usually taps into my creativity.
Isabelle says
March 1, 2011 at 5:34 pmLove ham and leeks together. They're such a great pairing, especially when there's cream and cheese and butter involved. Sounds like the perfect main dish for my next brunch!
Kelly @ Evil Shenanigans says
March 1, 2011 at 5:40 pmI make a hand pie that is similar to this and it is so tasty!! Your tart is beautiful!
Twin Tables says
March 1, 2011 at 6:27 pmI feel the same way about a giant turkey dinner. I LOVE leftover turkey but ham is a close second. This look fab! I usually stick to split pea soup but I think I will try something new the next time I have ham, or just go get some right now! 🙂
Feast on the Cheap says
March 1, 2011 at 9:00 pmI love this!
Anonymous says
March 1, 2011 at 9:55 pmKevin, the ham and leek tart looks great, and I'll give it a try this weekend when I have family visiting.
I wanted to ask a question not related to this specific recipe, however. My daughter bought a chocolate peanut butter variety of the Nanaimo bar at a bake sale. She said it had the chocolate/nut base with the coconut, but the cream middle layer, while having the texture and underlying taste of the traditional filling, there was a peanut butter flavor that was fantastic, and she wanted me to try and whip up a batch. I've looked for recipes online, without much luck. Would you have any tips on how to add peanut butter, or whatever else might lend a peanut buttery flavor to the cream filling in your recipe?
olga @ mangotomato says
March 1, 2011 at 10:13 pmthe tart looks amazing. but the reason I want to leave a comment is to thank you for your post on Food Bloggers Unite re adding "print this" to your recipes.
I just followed the step and it was so simple!! now to add it to my other 600+ posts. Oy.
Anonymous says
March 1, 2011 at 11:52 pmGreat combination of flavors and an easy way to use up leftover ham. Always enjoy your recipes and your photos are beautiful.
Verve.IS.served says
March 2, 2011 at 2:06 amI just devoured a ham sandwich and I'm quite happy that I slowed myself down just in time to save some extra for tomorrow's lunch. With your Ham and Leek Tart recipe, I now have something to look forward to tomorrow. 🙂
My French friend often makes a Potato and Leek soup, it's quite common in France (according to her)but now I feel compelled to share your recipe with her.
Awesome post. As usual. 😉
–Priyanka
http://www.mindlesshealthyrecipes.blogspot.com
Kevin says
March 2, 2011 at 12:02 pmAnonymous: A peanut butter version of the nanaimo bars sounds good! You could start by replacing the walnuts in the base with peanuts. For the filling you could either just mix 1/3 cup peanut butter into the current recipe you could go with something like:
1/3 cup butter (room temperature)
1/3 cup peanut butter
1/4 cup icing sugar (powdered sugar)
Amanda says
March 2, 2011 at 12:23 pmThis looks great Kevin. Ham and leeks together are a great combination. I just recently made something with those ingredients and it was delish 🙂
Jan says
March 2, 2011 at 2:19 pmNow this looks seriously GOOD!
Aurelia says
March 2, 2011 at 6:26 pmWow that does look good! I have some leeks that I need to use up and now I know what I'll be turning them into 🙂
Quirky Jessi says
March 3, 2011 at 10:00 pmI'm definitely with you on the cooking hams and looking forward to the leftovers. I often choose my hams based on how I think the butcher will slice it (or how I will need to cut it later), so I know how it'll work in a big pot of ham and beans, hehe.
Megan says
March 5, 2011 at 10:17 pmI could eat this for breakfast, lunch, and dinner!
bethanncarder says
March 12, 2011 at 7:17 pmFantastic! The whole family loved it, even my picky eaters.
pork recipes fan says
July 27, 2011 at 11:51 pmJust by looking at the photograph, I thought this was a thin crust pizza. I never thought of using pie crust for pizza. I think it would work just fine!
Anonymous says
December 23, 2012 at 2:49 amMy daughter did this recipe a couple of Xmas's ago and we cracked whole eggs on top for breakfast morning. Yummy