Mains

Gruyère and prosciutto sour cream tart

Australian Gourmet Traveller recipe for Gruyère and prosciutto sour cream tart.
Gruyère and prosciutto sour cream tart

Gruyère and prosciutto sour cream tart

Prue Ruscoe
10
30M
1H 50M
2H 20M

This is a luxe take on quiche Lorraine. Because of the depth of the tart and the amount of filling, we’ve precooked the custard mixture over a bain-marie to ensure it cooks through in the oven without the tart burning.

Ingredients

Pastry

Method

Main

1.For pastry, process butter, flour and a pinch of salt in a food processor until fine crumbs form. Add yolk and 60ml iced water, process until just combined. Form pastry into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, then line a buttered and floured 24cm-diameter springform tin lined on the base with baking paper. Trim edges, prick base with a fork, refrigerate to rest (1 hour).
2.Preheat oven to 190C. Blind bake pastry until starting to turn golden (25-30 minutes), remove paper and weights and bake until cooked and light golden (10-15 minutes). Keep warm.
3.Meanwhile, heat oil in a frying pan over medium heat, add onion and chopped prosciutto, sauté until tender (5-10 minutes). Add thyme, season to taste, set aside.
4.Whisk eggs, sour cream and cream in a heatproof bowl until well combined. Season to taste, then stir continuously over a saucepan of simmering water until mixture coats the back of a spoon thickly (10-15 minutes). Stir in Gruyère and onion mixture, spoon into pastry case. Reduce oven to 175C and bake tart until set (30-40 minutes). Cool to room temperature in tin on a wire rack (2-3 hours).
5.Meanwhile, place prosciutto slices on an oven tray lined with baking paper and bake, turning occasionally, until crisp (10-15 minutes). Place on top of tart and serve.

Drink Suggestion: Spicy, full-bodied pinot gris. Drink suggestion by Max Allen

Notes

Related stories