Leek and smoked ham Greek tart

Based on a favorite Greek dish, the leek pie, this is a meaty version. The sweetness of the leeks pairs well with the smoked ham and it is always a party favorite.

Average: 3 (2 votes)


for the short crust pastry
250 gr all purpose flour
125 gr butter, cold
1 tsp sugar
½ tsp salt
1 egg
50 ml cold water

for the filling
1 kg leeks
150 gr smoked ham cut into cubes
150 gr Greek feta cheese, crumbled
200 ml low fat creme
3 eggs
80 gr Gruyere or other hard cheese
salt, pepper
zest of two oranges (optional)


  • For the crust, sift the flour and cut the butter into chunks. Work with your hands so that it becomes like breadcrumbs. 
  • Add the eggs and the water slowly and work into dough, but do not overwork. If it is still sticky, just add some more flour.Cover with plastic wrap.
  • Place in the fridge for half an hour and then roll out into a circle and fit into a 29 cm tart pan. Chill for at least half an hour.

Preheat the oven to 180 C.

  • Prick the crust with a fork, line it with foil, fill it with baking beans or rice and blind-bake it for about 15-20 minutes.
  • Remove the beans and paper/foil.
  • Prepare the leeks. Remove the green parts, wash well, and slice them thinly into rounds.
  • In a large non-stick pan, heat two tablespoons of olive oil and add the leeks. Stir for a couple of minutes, add 2 tbsp of water and simmer until the leeks have softened. Towards the end add the smoked ham.
  • It is important that there are no juices left in the pan.
  • Combine the leeks with the crumbled feta cheese in a large bowl. If you want a more exotic flavor, stir in the orange zest. Cover the pie crust neatly with the filling.
  • Whisk the eggs with the milk until they have combined and pour them over the filling.
  • Grate the gruyere on top and bake in the oven for about 30-40 minutes or until golden.




<p>You can add a bit of crumbled Roquefort instead of feta if you are a&nbsp;blue cheese lover</p>
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