Ingredients

Method

• 300 g leeks
• 3 T canola oil
• sea salt, to taste
• 1 T thyme, chopped
• 2 T butter
• 75 g Parmesan, finely grated (optional)
• 500 g cooked gammon (ideally leftovers), sliced
• 100 g Woolworths Botham’s full-fat semi-soft Cremezola blue mould cheese
For the souttert mixture, combine:
• 6 free-range eggs
• 100 g flour
• 2 cups milk
• 150 g mature Cheddar , grated
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 170°C.

2. Cut the leeks into large chunks (or even just through the middle). Rinse thoroughly, then pat dry. Heat the oil in a large pan over a medium heat. Add the leeks and a little salt and cook until just tender and slightly browned – about 15 minutes. Stir in the thyme, add a little water (about ¼ cup) and cover with a lid to help the leeks steam and soften. Remove the leeks from the pan and set aside to cool.

3. Rub the inside of a 22 cm tight-fitting springform tin with the butter. Add the Parmesan (if using) and coat the base and sides of the tin. This optional step adds a cheesy crust to the tart and delivers more flavour.

4. Add the leeks and sliced gammon to the tin, then pour over the egg mixture. Dot the top of the tart with pieces of blue cheese, place the tin on a baking tray, and bake for 25–30 minutes, or until browned on top and set in the middle. Allow to cool slightly before serving – it’s best served at room temperature.

Find more gammon recipes here. 

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Unathi Taffa