Prosciutto, Leek & Gruyere Recipe
Make Prosciutto, Leek & Gruyere Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry & assembly
Leek mixture
Cheese & finish
Method
Pastry & assembly
- 1
Prepare oven and pastry
Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold the puff pastry sheet and gently roll it with a rolling pin to smooth seams and enlarge slightly to roughly a 10 x 12-inch rectangle. Transfer the sheet to the prepared baking sheet.
- 2
Score border and blind chill
Using a sharp knife or bench scraper, lightly score a 1/2-inch border around the pastry without cutting through. This will form a raised edge as it bakes. Place the pastry sheet on the baking sheet into the refrigerator while you finish the leek mixture (about 10 minutes).
- 3
Egg wash
In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Keep it nearby to brush the border before baking.
Leek mixture
- 4
Prepare leeks
Trim the root ends and the tough dark green tops from the leeks, reserving only the white and pale green parts. Slice the leeks lengthwise, rinse thoroughly under running water to remove grit, then slice thinly crosswise to yield about 2 cups packed sliced leeks.
- 5
Sweat leeks
Heat a large skillet over medium heat and add the butter and olive oil. When the butter foams, add the sliced leeks and a pinch of the salt. Cook, stirring occasionally, for 6–8 minutes until softened and slightly translucent but not browned.
- 6
Season and finish
Add the minced garlic and thyme and cook 30–60 seconds until fragrant. Season with the remaining salt (use less if you prefer), black pepper and the optional lemon zest. If using, stir in the cream cheese or ricotta now to make the mixture creamier; cook 1 minute more to combine. Remove from the heat and let the leek mixture cool for 5–10 minutes so it doesn’t melt the cheese on the pastry.
Cheese & finish
- 7
Assemble tart
Remove the chilled pastry from the fridge. Brush the scored border lightly with the egg wash. Spread an even layer of grated Gruyère over the central rectangle of the pastry, leaving the border free. Spoon the cooled leek mixture over the cheese, spreading to an even thickness. Tear or fold the prosciutto slices and arrange them over the leeks. Sprinkle the optional Parmesan evenly over the top for an extra savory finish.
- 8
Bake
Place the tart in the preheated oven and bake for 18–22 minutes, until the pastry is puffed and golden, the edges are deep golden-brown, and the cheese is bubbling. If the edges brown too quickly, tent lightly with foil for the last few minutes.
- 9
Rest and serve
Remove the tart from the oven and let it rest on the baking sheet for 5 minutes. Using a spatula, transfer to a cutting board and cut into 6 portions. Serve warm or at room temperature. Optionally garnish with extra thyme leaves or a few grinds of black pepper.