Instructions
Follow the steps and taste along the way.
Prepare the leek and oven
Preheat the oven to 200 °C using conventional heat. Slice the leek lengthwise, rinse it thoroughly and cut it into thin half-moons. Heat the olive oil in a pan and cook the leek over medium heat for 7–8 minutes, until softened and lightly browned in places. Remove from the heat.
Par-bake the pastry
Place the pastry on a baking tray lined with baking paper. Use a knife to score a border about 2 cm wide without cutting all the way through, and prick the centre with a fork. Bake for 8–9 minutes at 200 °C, until the centre has puffed slightly and the surface begins to set.
Mix the topping and prepare the ham
Stir the sour cream together with the Dijon mustard, salt and black pepper. Cut the ham into small pieces. Remove the par-baked pastry from the oven; if the centre has puffed up, gently press it down with a spoon.
Top the tart
Spread the sour cream mixture over the centre of the pastry, leaving the scored border clear. Add the cooked leek and ham evenly, then sprinkle with the grated cheese. Make four small wells in the filling and crack an egg into each one.
Bake and serve
Bake the tart at 200 °C for another 12–15 minutes. It is ready when the edges are puffed and golden, the egg whites are set and the yolks are still slightly soft. Let it stand for 3 minutes, then cut into four portions and serve warm.
