Ingredients
- 150 g Milano Salami
- 1 onion
- 1 leek
- 60 g Arla mozzarella cheese
- 100 g Arla pasta & gratinar
- 10 cherry tomatoes
- 125 ml milk
- 125 ml Arla heavy cream
- 1 egg
- 1 egg yolk
Ingredients for the tart crust
- 250 g all-purpose flour, sifted
- 125 g Lurpak butter, cut into pats
- 1 egg yolk
- 2 g salt
- 50 ml cold water
- salt
- freshly crushed pepper
Method
In a mixer’s bowl add the flour along with the butter and salt, and beat on low speed, using the paddle attachment, until the mix resembles breadcrumbs.
Add the egg yolk and water and once the mixture forms into a dough, remove the dough from the mixer’s bowl and place it over your clean and dry working surface. Wrap the dough with a piece of plastic wrap and refrigerate to rest for at least 1 hour.
Place the dough between two sheets of parchment paper, start rolling it out using a rolling pin, and spread carefully the dough into the tart pan folding inwards the sticking-out edges all around the tart pan.
Cover with a sheet of parchment paper and add baking weights or even beans as pie weights for your tart. Bake in a preheated oven at 200 C for 20-22 minutes.
On a cutting board, cut with a sharp knife the Milano salami into small cubes, slice cherry tomatoes and chop the onion and the leek.
Place a non-stick frying pan over high heat and pour in olive oil. Sauté the chopped onion along with leek and salami for 2-3 minutes, until softened but not golden brown.
When the onion and the leek are ready, remove them from the frying pan, place them into a bowl along with the mozzarella cheese and pasta & gratinar cheese, and stir well.
Place into a small bowl the heavy cream, milk, egg, and egg yolk, sprinkle with salt and freshly crushed pepper, and stir well with a hand whisk.
Spread the cheese/salami mixture over the pie crust, place the sliced cherry tomatoes with the cut side up, and pour over the heavy cream/egg mix carefully.
Bake in a preheated oven at 200 C, on heating elements, for 20-25 minutes.
When the tart is ready, remove it from the oven and let it cool before cutting.
