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Gruyère and prosciutto sour cream tart

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

By Emma Knowles & Lisa Featherby
  • Serves 10
  • 30 mins preparation
  • 1 hr 50 mins cooking plus resting, cooling
Gruyère and prosciutto sour cream tart
Gruyère and prosciutto sour cream tart

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

  • 1½ tbsp olive oil
  • 2 onions, finely chopped
  • 150 gm piece prosciutto, finely chopped, plus 8 thin slices
  • 1 tsp chopped thyme
  • 11 eggs, at room temperature
  • 500 gm sour cream
  • 300 ml pouring cream
  • 200 gm Gruyère, coarsely grated
Pastry
  • 180 gm butter, finely chopped
  • 350 gm plain flour (2 1/3 cups)
  • 1 egg yolk

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.

Notes

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

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  • Author: Emma Knowles & Lisa Featherby