La tarte de ma Maman- My mother’s Savory Tart

Leeks, Ham and Mushrooms Tart – Tarte aux poireaux, jambon et champignons de ma maman

Long time ago my parents, me and  my sister had Sunday lunch at the best restaurant in Espelette village  (beautiful Basque Village  famous for its red hot Chili pepper).

This restaurant always serves magnificient dishes, unusual meals always a pure pleasure for your palate. I always chose their sweetbreads, they are pure gems. 

After our meal my mother raved about the  delicious savory tart  she ate , actually she made me taste it and I loved it!  All the flavors : the leek, the ham, and the mushrooms and the white sauce was a pure ” merveille”. As a wonderful cook while she was eating the dish my mother was analyzing how the tart was made of.

Some weeks later she tried to make it. And the fisrt shot was the good one. Since this day, this tart is a staple in my parents kitchen and now in mine! I love it in Winter served with a hot soup on the side or in Spring/Summer with a green salad.

Recipe:

– 1 homemade savory  pie crust

– 1tsp Olive Oil

– 2 medium natural cooked  thin  ham slices cut in small pieces

– 1 cup of diced cremini or white fresh mushroom

– 2 Organic leeks cleaned and cut in small pieces

– 1  1/2 cup of Organic milk

-1 tsp Organic Butter

– the water/juice used to cook your leeks

– fresh grated nutmeg

– salt

– pepper

Preheat oven at 375 F, roll out pie crust on a lightly floured surface. Transfer the round shape dough to your tart mold ( you can use any shape you large square, rectangle or round). Using a fork, prick the dough evenly over the entire shape.

Fill a large stockpot with water and coarse salt until the water is boiling when it is boiling add the leeks, cook it until the leeks are tender. In a large pan, spray some olive oil when it is hot add your mushrooms. Then add salt and pepper. When the mushroom are golden and cooked put them on the side.

In a large deep and large pot put the butter and heat it until the butter is melted, add the flour and stir with a wooden spoon until everything is mixed well, turn until it smell like a cake ( we call it roux) . Then with a ladle pour the juice/water where the leeks were cooked and whisk . Add more leeks juice until you have a smooth cream consistency, like a Bechamel, add salt and pepper and grated nutmeg.

 In a bowl  mix the cooked leeks, ham,  cooked mushrooms and the white sauce, season with salt and pepper if needed.

Pour this mixture into the pastry bake until golden and brown about 30 minutes. Remove from oven cut into 4-6 pieces and serve.

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