French · Dinner
Baked Ham and Cheese Custard Tart (Gluten-Free)
A gluten-free savoury custard tart with ham and Gruyere baked in a shattering rice-flour and almond-flour crust. Eggs and cream set into a silken filling studded with sautéed leeks, black pepper, and nutmeg, then baked until the top burnishes golden and the centre barely trembles.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
524Calories
31.2gProtein
37.8gFat
23.4gCarbs
2.9gSugar
1.8gFiber
1098mgSodium
320mgChol
20.5gSat Fat
380mgPotassium
380mgCalcium
2.4mgIron
1.8mcgVitamin B12
3mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Whisk rice flour and almond flour together, rub in cold butter until breadcrumb texture, add ice water, gather into rough dough.
2
Chill
Press dough into 5-inch tart tin and refrigerate 30 minutes until firm.
3
Blind-bake
Line shell with parchment and beans, bake at 375F for 12 minutes, remove paper and beans, bake 5 more minutes.
4
Sweat
Warm olive oil over medium-low heat, sweat thinly sliced leek 4 minutes until soft and translucent.
5
Whisk
Whisk 2 eggs, heavy cream, milk, nutmeg, salt, and pepper until fully combined.
6
Build
Scatter diced ham, sweated leek, and grated Gruyere over tart shell base, pour custard over.
7
Bake
Bake at 350F for 25 to 28 minutes until edges set but centre holds slight wobble.
8
Rest
Cool tart in tin 5 minutes until custard finishes setting and slices cleanly.
9
Plate
Slide tart onto plate and serve warm, cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g ham
- 2.2 oz60g Gruyere cheese
- 2/3 cup90g rice flour
- 4 tbsp28g almond flour
- 6 tbsp84g butter, cold
- 2 tbsp30ml ice water
- 22 eggs, plus 1 egg for custard
- 1/2 cup120ml heavy cream
- 1/2 cup120ml whole milk
- 11 leek, white part only
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
