Leek Ham And Basil Tart

Serves:

Ingredients:

1 1/2 c Flour
1 pn Salt
5 1/2 tb Butter, chilled
3 tb Vegetable shortening
3 tb (approx.) ice-cold water
The Filling:
3 md Leeks
2 tb Olive oil
1/2 tb Butter
4 Cloves garlic, minced
1 c Cubed cooked ham or pork
1/3 c Shredded fresh basil
Salt
Freshly ground black pepper
2 Eggs
1 c Heavy cream
1/4 c Freshly grated Parmesan
-cheese

Method:

This tart should not be served straight from the oven.
Let it sit for at least 10 minutes before serving.
The Crust: small cluster of basil leaves for garnish (optional) 1.
Prepare the crust: Sift the flour and salt into a large bowl.
Cut the butter and shortening into small pieces and, using 2 kitchen knives (or your hands) work the butter into the flour until it resembles bread crumbs.
Make a well in the center of the flour and add about 2 1/2 tablespoons of the water.
Work into the pastry, adding more water if needed to form a smooth ball of dough.
Shape into a ball, wrap, and chill for at least 1 hour.
2.
Remove the dough from the refrigerator.
Roll it out to fit a 9-inch fluted tart (or quiche) pan with a removable bottom.
Line the tart pan and trim the edges even with the top of the pan.
Chill in the refrigerator for 30 minutes.
3.
Preheat the oven to 400 degrees F.
4.
Prepare the filling: Cut the leeks lengthwise and wash under cold water to remove any dirt caught in the layers.
Cut into 1/2-inch pieces, using only 2 inches of green.
(You should have about 3 cups of leeks.
) 5.
In a large skillet, heat the olive oil and butter over moderate heat.
Saute the garlic and leeks for about 5 minutes.
Add the ham, basil, salt and pepper and saute for another 2 to 3 minutes.
Remove from the heat and let cool.
6.
In a large bowl, whisk together the eggs, cream, and grated cheese.
Gently stir in the cooled leek/ham mixture.
Spoon the filling into the crust, place the tart in the preheated oven, and bake for 10 minutes.
Reduce the heat to 325 degrees F and bake an additional 50 minutes.
Serves 4 to 6.