70 g thinly sliced Prosciutto/Parma Ham
2 tbsp butter
NOMU Extra Virgin Olive Oil
2 cloves garlic, crushed
1 kg leeks (about 10 large ones), thoroughly washed and sliced
1 tbsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
400g good quality puff pastry, straight from the fridge
100g young Taleggio cheese or a young Brie, thinly sliced
Sprigs of fresh thyme
Preheat the oven to 180˚C.
In a large non-stick frying pan, fry the Prosciutto slices until crispy and lightly browned on both sides. Set aside.
In the same pan, heat the butter and Olive Oil and gently sauté the garlic and leeks, along with the NOMU Rub until soft and tender. Season with salt and pepper.
Gently unroll the puff pastry on a lightly floured work surface and score a 2cm border all around the edge using a sharp knife, being careful not to cut all the way though. The reason for doing this is so that the border puffs up more than the rest of the tart. Use a fork to prick the centre of the pastry where you do not want it to rise. Place the pastry on a greased oven tray and bake for approximately 10 minutes or until the pastry is golden and beautifully risen.
Remove from the oven and fill with the leeks, Prosciutto and thinly sliced Taleggio cheese. Sprinkle with fresh sprigs of thyme and place back in the oven until the cheese is bubbling and slightly golden (10-15 minutes).
Tip: This recipe makes 1 large or 4 small individual tarts. You can create any shape tart you want, round or rectangular. The important thing is that you do not need to roll the pastry thinner and the better quality your pastry is the more scrumptious your tart will be!
70 g thinly sliced Prosciutto/Parma Ham
2 tbsp butter
NOMU Extra Virgin Olive Oil
2 cloves garlic, crushed
1 kg leeks (about 10 large ones), thoroughly washed and sliced
1 tbsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
400g good quality puff pastry, straight from the fridge
100g young Taleggio cheese or a young Brie, thinly sliced
Sprigs of fresh thyme
Preheat the oven to 180˚C.
In a large non-stick frying pan, fry the Prosciutto slices until crispy and lightly browned on both sides. Set aside.
In the same pan, heat the butter and Olive Oil and gently sauté the garlic and leeks, along with the NOMU Rub until soft and tender. Season with salt and pepper.
Gently unroll the puff pastry on a lightly floured work surface and score a 2cm border all around the edge using a sharp knife, being careful not to cut all the way though. The reason for doing this is so that the border puffs up more than the rest of the tart. Use a fork to prick the centre of the pastry where you do not want it to rise. Place the pastry on a greased oven tray and bake for approximately 10 minutes or until the pastry is golden and beautifully risen.
Remove from the oven and fill with the leeks, Prosciutto and thinly sliced Taleggio cheese. Sprinkle with fresh sprigs of thyme and place back in the oven until the cheese is bubbling and slightly golden (10-15 minutes).
Tip: This recipe makes 1 large or 4 small individual tarts. You can create any shape tart you want, round or rectangular. The important thing is that you do not need to roll the pastry thinner and the better quality your pastry is the more scrumptious your tart will be!
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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