Paleo Leek and Prosciutto Tart
This is an adaptation of the classic Leek and Bacon Tart, gourmet-fied a little by using prosciutto instead of bacon. This is honestly THE BEST paleo recipe I’ve ever had so far. I love tarts and this is grain free and absolutely delicious. By the way, I’m not a strict paleo person, but I do like to try to eat less carbs and sugar when I’m not…craving them :-P. So there will be an assortment of recipes from all food groups here :).
So I love pastry, but I am trying to cut down consuming highly processed white flour and sugar, so this recipe is great because it is grain free, and instead it uses ground almonds, coconut flour and butter.
Line baking paper on top of pastry and fill with rice or beans or an ovenproof dish that’s small enough to fit inside tart pan.
Meanwhile, saute leeks with coconut oil and a pinch of salt till just starting to brown around the edges. Fill into baked tart shell. If you’re fructose intolerant, just replace the leeks with your favourite veggie.
Chop the prosciutto and pile onto leeks.
Mix coconut milk and eggs together and pour over leek and prosciutto. The liquid mixture for this tart will look whiter than the ones used for “normal” or non-paleo tarts. I’m not sure why, perhaps it is like that with coconut milk instead of cow’s milk. More importantly, it tastes as good. Bake for 25 minutes. If the pastry seems to be browning to much before baking time is over, fold over strips of foil along pastry.
I just served this with a simple salad of mixed leaves. It helps cut through the richness of the pastry and saltiness of the prosciutto. SO YUM! Saltiness of the prosciutto, creaminess of the coconut milk, and sweetness from the leeks and almonds. There will be lots of repeats for this one whenever I’m craving for tarts.
Enjoy. I did!
Recipe
- 2 cups ground almonds
- 3 tablespoons coconut flour
- 1/2tsp gelatin powder
- Pinch of salt
- 4 tablespoons butter, cold and in cubes
- 1 tablespoon coconut oil
- 2 leeks, chop as much as you can til the point where the leaves split
- 125g prosciutto or bacon
- 1 cup coconut milk
- 2 eggs
Preheat oven to 180C. Place ground almonds, coconut flour, gelatin powder and salt in food processor. Pulse just to combine. Add butter, pulse just butter is broken up and mixed in to form large crumbs. Then process till dough comes together to form a ball. Remove dough and press into the base and sides of a tart pan. Best to use a tart pan with a removable base. Line tart shell with baking paper, fill with rice or dried beans, or an ovenproof dish small enough to fit into tart pan and bake for 10 minutes. This is called blind baking.
While baking, saute leeks with coconut oil till they begin to brown at the edges. It should be fragrant by then. Remove the rice and baking paper and place leeks onto tart shell. Add chopped prosciutto in as well. Mix together coconut milk, eggs and another pinch of salt in another bowl and then pour into tart pan. Bake again for another 25 minutes till the egg mixture is set. Let it cool a little then remove the tart from pan by lifting it up from the bottom of the pan. The tart should release easily from thesides of pan. Slice and serve with a fresh mixed leaves salad.
