Leek Tart with Provola Cheese and Cooked Ham

The leek tart with provola cheese and cooked ham is a tasty and fairly simple dish to prepare. Here’s the recipe:

Ingredients

• 1 roll of shortcrust pastry (or puff pastry, if you prefer)
• 3-4 medium-sized leeks
• 200 g of smoked provola cheese
• 150 g of cooked ham
• 3 eggs
• 100 ml of fresh cream for cooking
• 50 ml of milk
• Salt and pepper to taste
• Extra virgin olive oil or butter for frying
• Grated Parmesan cheese (optional)
• Nutmeg (optional)

Preparation

1. Start by cleaning the leeks, slicing them finely and sautéing them in a pan with a drizzle of extra virgin olive oil or a bit of butter until they become soft and translucent.
2. In the meantime, roll out the shortcrust pastry in a tart tin, prick it with a fork, and blind bake it at 180 °C for about 10 minutes.
3. Cut the smoked provola and the cooked ham into cubes.
4. In a bowl, beat the eggs with the cream and milk. Add salt, pepper, and if you like a pinch of grated nutmeg.
5. Take the precooked shortcrust pastry base, evenly distribute the sautéed leeks, and the cubes of provola and cooked ham.
6. Pour the egg and cream mixture over the ingredients in the tin.
7. Sprinkle with grated Parmesan cheese if you desire an extra touch of flavor and want a golden, crispy crust.
8. Bake again at 180 °C and cook for about 25-30 minutes or until the surface looks golden and the frittata is well set.
9. Let it cool for a few minutes before serving.

Curiosity

The savory pie, in Italy, is also commonly called “quiche”, deriving its name from the more famous “Quiche Lorraine” of France, but despite this, every Italian region has its version with typical local ingredients that reflect the taste and traditions of the area. For example, if it were a recipe from Campania, you might find smoked provola cheese prominently featured, a cheese much loved in that region.

Enjoy your meal!