Tarte Tatin con jamón, lomo y aceite de avellanas
An appetising savoury tarte tatin with flaky pastry and tasty torn ham and sliced leeks is just delicious and could be considered weekend comfort food. A savoury tarte tatin is not a new idea however this particular incarnation, uses pure hazelnut oil, creating a nutty aroma with every mouthful, which has become my latest favourite.
2 tablespoons Azada Hazelnut Oil
1 x 280g ready-made puff pastry sheet
1 leek, washed, thinly sliced
100 grams lean shaved ham, coarsely chopped
2 large eggs
80 ml milk
1 tablespoon finely grated emmental cheese
Sea salt and freshly ground black pepper for seasoning
Preheat oven to 200℃/ Gas mark 6/ 400℉.
Line a round 23cm (base measurement) fluted tart tin with a removable base, with the pastry.
Trim any excess and set aside. Arrange the leek and ham over the base.
Whisk together the eggs, milk, emmental cheese, Azada’s Hazelnut Oil and salt and pepper in a mixing bowl.
Pour the mixture evenly over the leek and ham and lay the pastry disc over the mixture, tucking the edges down the side of the pan. Bake on a top shelf for 20-25 minutes until the filling is just set and pastry is golden brown.
Allow to cool and turn it out upside down onto a serving dish, cut into slices and serve with a vinaigrette salad.