Melt butter in large skillet over med. heat. Add leeks, cover with circle of waxed paper and cook until leeks soften, about 10-15 min. Discard paper. Add ham to skillet and cook uncovered 2 min. Add salt, nutmeg, and pepper and blend well. Remove from heat. Whisk eggs in large bowl until foamy. Add cream, cayenne(?) and leek mixture and blend thoroughly. Ladle filling into crust to within 1/8 inch from top edge do not overfill. Sprinkle with tomato and parsley. Bake 325 until top is browned and puffy, about 40 min (probably less for individual tarts). Cool on wire rack 10 minutes before serving.
Instead of using the puff pastry crust and putting tart in a large casserole, get the Pepperidge Farm puff pastry shells in the frozen foods section at the grocery and make individual tarts. Much easier.
Originally Submitted
7/20/2009
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