Ingredients:

  • 1 sheet (approx. 320g / 11 oz) Ready-Rolled Shortcrust Pastry
  • 1 large sheet Baking Parchment
  • 200g (7 oz) Dried Beans, Rice, or Ceramic Baking Weights
  • 1 tbsp (15 ml) Olive Oil
  • 30g (2 tbsp) Unsalted Butter
  • 2 large Leeks, white and light green parts only, washed thoroughly and sliced thinly
  • 300g (10.5 oz) Cooked, Smoked Ham, diced into 1 cm cubes
  • Pinch of Freshly Ground Black Pepper
  • 3 large Eggs, free-range preferred
  • 100ml (⅓ cup + 1 tbsp) Double Cream (Heavy Cream)
  • 100ml (⅓ cup + 1 tbsp) Whole Milk
  • 150g (5.3 oz) Mature Cheddar Cheese, grated
  • ½ tsp Mustard Powder (or Dijon Mustard)
  • ¼ tsp Sea Salt (Adjust based on the saltiness of the ham)
  • Pinch of Nutmeg, freshly grated

Instructions:

  1. Preheat oven to 200°C (180°C Fan/Gas Mark 6 / 400°F). Line a 9-inch tart tin with the pastry, ensuring it overhangs slightly. Prick the base all over with a fork.
  2. Place the pastry-lined tin in the freezer for 10 minutes to help prevent shrinkage.
  3. Line the cold pastry with baking parchment, weighted down with baking beans, rice, or ceramic weights. Bake for 15 minutes (blind bake).
  4. Remove the weights and parchment. Return the pastry to the oven for another 5–8 minutes until the base looks dry and lightly golden. Trim the excess pastry edge neatly. Set the pastry shell aside to cool fully.
  5. Heat the olive oil and butter in a frying pan over medium-low heat. Add the sliced leeks and sauté gently for 8–10 minutes until they are soft and translucent, but not browned.
  6. Remove the pan from the heat. Stir in the diced ham and a pinch of black pepper. Allow the filling mix to cool slightly.
  7. In a large bowl, whisk together the eggs, double cream, and whole milk until fully combined and slightly frothy.
  8. Whisk in the mustard powder, salt (adjust based on the ham’s saltiness), and the pinch of nutmeg.
  9. Fold in three-quarters (approx. 115g) of the grated Mature Cheddar.
  10. Spread the cooled ham and leek mixture evenly over the base of the blind-baked pastry shell.
  11. Slowly pour the liquid custard mixture over the filling. Sprinkle the remaining grated cheese over the top.
  12. Reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4 / 350°F). Bake for 30–35 minutes until the custard is set and the top is golden brown.
  13. Allow the tart to cool in the tin for at least 15–20 minutes before slicing to ensure a clean set. Serve warm or cold.