Savoring the Seasons: An Easy & Delicious Leek and Ham Tart Recipe

Here we are again, at that unique juncture of the year. For many in the Northern Hemisphere, it marks the gentle winding down of a vibrant summer, a beautiful transition into the crisp air of autumn, painted with the warm hues of pumpkins, the spirit of Thanksgiving, and the sweet tang of auburn apples.

Yet, for us nestled in the Southern part of America, this very same moment heralds a different, equally enchanting change. It signifies winter’s last, lingering bow, its cold embrace giving way to the promise of spring. Soon, the curtain will rise to reveal the prettiest season of all – a time when life bursts forth from fresh soil, when tiny, bright green leaves hesitantly peek out, and when flowers of every imaginable kind begin their magnificent display along pavements, in sun-drenched parks, and within every lovingly tended garden.

Truth be told, I’ve never been one to give much thought to the changing seasons. Growing up and living most of my life in Singapore, our year-round climate offers a consistent rhythm of hot-and-humid, occasionally shifting to slightly-less-hot-but-wet-and-still-humid. In my home country, the concepts of summer, winter, spring, or autumn are largely abstract. So, it’s genuinely peculiar to find myself with an undeniable skip in my step when I catch a glimpse of the brilliant blue sky – a precious gift to us as winter reluctantly recedes, typically leaving behind a canvas of grey and cloudy skies.

For over a month now, my dear sister Valerie has been visiting me here in Buenos Aires (and, of course, spending time with the horses, which she adores!). I’ve grown so wonderfully accustomed to her presence, to the point where the thought of her returning to Singapore in less than two weeks feels strangely unsettling. It’s hard to imagine these days without her lively company.

Nonetheless, there’s a profound warmth in reflecting upon this time, realizing that even during the harshest and driest days of winter, I was blessed with the incredible company of my sister, who brought a much-needed touch of Singaporean cheer and warmth into my Buenos Aires routine.

Simple Pleasures: Sisterhood and Culinary Adventures

Val and I share the most delightful, simple, and utterly sisterly activities. Our days are filled with long, leisurely walks to Puerto Madero, catching the latest films at the cinema, and curling up on the couch to binge-watch our favorite crime shows – Criminal Minds and CSI are always top contenders. And, of course, exploring the local culinary scene by heading out for delicious meals. I was just thinking about it the other day and realized this is the first time since I moved to settle in Buenos Aires that I’ve spent almost more than half of winter with my family by my side. It’s a truly special feeling.

There’s just one activity, however, that we definitively don’t engage in together: cooking. This led to an unannounced, yet highly practical, arrangement that has become our little domestic dance: I take on the role of chef, and she, with equal grace, handles the washing up. A perfect partnership, wouldn’t you agree?

One afternoon, I managed to coax her into a trip to the supermarket, hoping for a spark of inspiration for dinner. But on most evenings, the delicious burden of decision-making falls squarely on my shoulders. When we’re not indulging in the delightful convenience of Chinese food delivery, I often find myself deep in thought, practically cracking my brain over what culinary creation to whip up next. It’s a constant, delightful challenge.

Some nights, I revert to my reliable, comforting go-to: sausage and egg fried rice. On others, I quickly assemble a nutritious yet satisfying salad, like this vibrant chicken quinoa salad, or this appealing colorful vegetable pasta salad. These quick meals are lifesavers when time is of the essence.

The Undeniable Allure of Leeks: My Secret Ingredient

But then, on one particular night last week, a powerful craving took hold – a longing for the distinct flavor and beautiful bright green hue of that often-underappreciated vegetable: the leek. While it might not grace everyone’s list of favorite vegetables, I confess, I absolutely adore every single aspect of it.

From its wonderfully mild, slightly spicy onion sting that awakens the palate, to the long, vibrant green leaves that, when cooked, soften into a creamy, tender white stalk, the leek is a true culinary gem. And beyond its delightful taste and texture, there’s the incredibly practical fact that it’s just so remarkably easy to prepare. It truly is a versatile and forgiving ingredient, capable of elevating simple dishes into something extraordinary.

Preparing the Perfect Leek Filling

The preparation begins simply: take a few fresh leeks and rinse them exceptionally well under cold running water. It’s crucial to meticulously remove all traces of mud and dirt that might hide within their layers and between the leaves. Once thoroughly cleaned, slice the leeks thinly, transforming them into delicate ribbons of green and white. This ensures they cook evenly and integrate beautifully into any dish.

Next, in a saucepan, melt a few tablespoons of butter over a gentle, low heat until it transforms into a shimmering pool of golden liquid, fragrant and inviting. This is the moment to introduce your finely chopped leeks. Stir these pretty ribbons gently, allowing them to soften and turn slightly translucent, while still retaining their beautiful green vibrancy. The aroma filling your kitchen will be absolutely divine.

You could, of course, enjoy these tender, aromatic leeks just as they are, straight from the pan. They’re delicious on their own or as a side dish. But if you possess the admirable willpower to hold yourself back from devouring all those precious, sautéed leeks right away, then I urge you to take the next step and transform them into this amazingly easy and utterly satisfying leek and ham tart.

The Charm of Free-Form Tarts: Embracing Rustic Beauty

If you’ve been following my culinary adventures for a while, you might have noticed my growing fondness for free-form tarts. These delightful creations go by various interchangeable names, whether you call them a galette or a crostata. But regardless of the moniker, they all convey the same wonderful essence: a rustically charming tart that finds its beauty precisely in its charming imperfections. There’s no need for fancy pie dishes or intricate crimping; their appeal lies in their effortless elegance.

There is something so disarmingly attractive about these open-faced tarts. They are the kind of dish that generously allows you to admire its vibrant filling even before you take your first bite. What’s more, they are as easy and uncomplicated to prepare as they are utterly delicious and deeply satisfying to eat. This simplicity is truly part of their magic, making them a perfect choice for both novice and experienced bakers alike.

And let me assure you, if you decide to make this type of tart, especially with a savory filling like our leek and ham mixture, you will quite literally jump up and shout in joy the moment you catch its intoxicating aroma and, more importantly, taste how incredibly wholesome and comforting it is. I am not kidding, folks. This tart is a game-changer.

Assembling Your Delicious Leek and Ham Tart

Now, let’s bring it all together. Take those warm, freshly sautéed leeks from the pan and gently mix them with slices of beautifully pink, savory ham. There’s not much complex science involved here, just plain and simple mixing to ensure everything is evenly distributed. However, make sure to season this delightful mixture generously with a good pinch of salt and freshly ground black pepper. This crucial step will provide that extra burst of flavor and a subtle kick.

Once your filling is perfectly seasoned and combined, all that’s left is to scoop this mouthwatering mixture onto the middle of a pre-made pie crust. Don’t spread it all the way to the edges; leave a generous border of about 5-10 cm around the diameter. Then, with a gentle touch, fold in the sides of the pie crust over the filling, creating that signature rustic, free-form look. Finally, with anticipation building, pop your beautiful creation into the waiting preheated oven. The anticipation of what’s to come is almost as good as the tart itself!

The Joy of Baking: From Oven to Table

One of the absolute best, most gratifying things about baking is that triumphant moment when you pull whatever culinary masterpiece you’ve been working on out of the oven. Whether it’s a fresh batch of fragrant coconut vanilla drop cookies, a rustic loaf of homemade ciabatta bread, or a classic, comforting pound cake, the experience is universally delightful.

Those initial moments – those precious seconds during which the rich, warm aroma hits you, enveloping your face in the gentle heat of the oven – those are truly moments of incredible, pure delight. It’s a sensory experience that awakens the soul and promises delicious rewards.

And when you finally take this magnificent leek and ham tart out of the oven, you’ll find yourself gazing in awe at the beautiful variations in the colors of the tart shell. Some parts will be a rich, deep brown, while others glow with a perfect golden hue, creating a visually stunning contrast. You’ll instinctively breathe in deep, wonderful breaths, savoring the harmonious concoction of soft, tender green leeks mingled with the slightly crispy, savory ham. And before you even fully comprehend the deliciousness that has just hit your palate, you’ll likely find yourself having devoured the entire tart. It’s truly that good.

Trust me on that one. I’ve been there, done that, and I have no regrets.

Classic Leek and Ham Tart Recipe

LEEK AND HAM TART (Makes 1 medium-sized tart)
Adapted from Martha Stewart

Ingredients:

• 4-5 leeks, thoroughly rinsed and thinly chopped (use both the white and tender green parts)
• 200g of ham, cut into small, bite-sized slices (for vegetarian or vegan versions, simply omit this ingredient)
• 1 pre-made pie crust, ideally shaped into a circle for easy folding
• 50g of butter (vegan alternative: use margarine or a suitable vegetable oil)
• Salt and freshly ground black pepper, to taste

Steps:

1. Rinse the leeks very well under cold water and then chop them thinly across their width.
2. Cut the ham into small, uniform pieces.
3. In a saucepan, heat the butter over a low heat until completely melted. Add the chopped leeks and sauté them gently until they are slightly softened and translucent, but still vibrant.

In a saucepan, heat up butter over low heat, and sauté the chopped leeks until slightly cooked:


4. In a mixing bowl, combine the cooked leeks with the pieces of ham. Mix thoroughly to ensure both ingredients are homogeneously distributed. Season generously with salt and pepper to your personal taste.

Mix cooked leeks with pieces of ham well:


Such that both ingredients are homogeneously distributed, and season with salt and pepper to taste:


5. Pre-heat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
6. Line a baking sheet with enough parchment paper, ensuring it’s large enough to accommodate your pie crust.
7. Lightly sprinkle the parchment paper with a little flour, then carefully place your pie crust on top.
8. Pour the leek and ham mixture into the center of the pie crust, leaving a clear border of approximately 5-10 cm (2-4 inches) from the edge of the crust.

Sprinkle parchment paper with flour and place pie crust on top. Pour leek and ham mixture in the middle of the pie crust, leaving about 5-10 cm of space from the diameter:


9. Gently fold in the sides of the pie crust over the filling, creating a rustic, free-form edge.

Fold in the sides of the pie crust:


10. Bake in the preheated oven for about 10-12 minutes, or until the crust achieves a beautiful golden brown color and the filling is heated through.

Bake at 190 deg cel (375 deg farenheit) for about 10-12 minutes, or until crust turns golden brown: