Strawberry, Leek & Ham Galette

This tart is gorgeous in a rustic kind of way. The free-form galette offers all the flavour and indulgence of pie without all the fuss of perfect pastry edges! Add a simple green salad and chilled cider or bubbles, and the menu is complete.

1 batch of your favourite pie crust recipe or 2 frozen 9-inch (23-cm) pie shells, thawed 2 very large leeks, about 2 to 2½ cups

(500 to 625 mL) sliced, washed, drained

¼ cup (60 mL) butter

2 tsp (10 mL) olive oil, divided

½ tsp (2 mL) sea salt

1 tsp (5 mL) pepper

9 oz (255 g) fully cooked smoked ham or pancetta, cut into 1-inch (2.5-cm) dice, about 1¾ cups (425 mL) diced

¼ cup (60 mL) medium-dry sherry

3 free-run eggs, divided

½ cup (125 mL) full-fat ricotta (sheep or goat milk ricotta adds a welcome tang)

¼ cup (60 mL) 35% whipping cream

¼ tsp (1 mL) nutmeg

1 cup (250 mL) grated goat’s milk cheddar 2 cups (500 mL) strawberries, greens removed, cut in half lengthwise 1 Make a batch of your favourite pie pastry recipe or, if using frozen, thaw on the counter just before ready to roll out. 2 Slice leeks into thin coins from the whites to, and including, the tender green parts. Transfer to a large bowl of very cold water to soak. Leeks are often full of sand or soil, so soaking is necessary. Let them soak and move them around in the water, then rinse carefully under cold running water. Drain well through a colander and set aside. 3 In a large skillet over low to medium-low heat, melt the butter with 1 tsp (5 mL) of the oil. Add the drained leeks, salt and pepper, and stir often. Allow to slowly become soft and develop a little colour, about 20 minutes. 4 Add the ham, stir and continue to fry for another 10 minutes or until ham begins to colour. Add sherry to the ham and leeks, stir, and allow the alcohol to burn off for a couple of seconds. Remove from heat; set aside to cool somewhat. 5 In a large bowl—or the bowl of a stand mixer—add 2 eggs, ricotta, 35% cream, nutmeg, and goat’s cheddar; beat to combine well. To the ricotta mixture, add the somewhat cooled ham and leeks, stir to combine well. 6 Pre-heat the oven to 350°F (180°C). 7 While oven is preheating, roll the pastry out onto a lightly floured sheet of parchment paper in an uneven, rustic way, leaving jagged edges. Transfer the crust and parchment to a baking sheet. 8 Into the centre of the rolled dough, add the ricotta-leek filling and gently spread it out, leaving a 2-inch (5-cm) edge of dough. Nestle the strawberry halves, cut-side down, into the ricotta in any pattern you prefer. Fold the crust edges up so that they cover over just the edges of the ricotta filling. 9 In a small bowl, beat the remaining egg and the remaining olive oil, and brush the pastry with this mixture. 10 Bake for 50 to 60 minutes or until the crust is golden. 11 To serve, slide the parchment and galette onto a cutting board or big flat tray or platter.

Serves 4 to 6