Leek Prosciutto and Egg Tart
Ingredients
- For the crust:
- 3/4 cup all-purpose flour (90 g)
- 1/2 cup whole wheat flour (60 g)
- 1 teaspoon salt (4 g)
- 8 tablespoons cold butter, cut into cubes (113 g)
- 3 tablespoons ice water, or more as needed (45 g)
- egg wash, as needed
- For the toppings:
- 2 tablespoons olive oil (30 g)
- 6 ounces prosciutto, diced (168 g)
- 1 bunch leeks, thinly sliced (300 g)
- 2 cloves garlic, minced (10 g)
- 1/2 cup Boursin (or other soft cheese) (123 g)
- 1 teaspoon red pepper flakes (4 g)
- salt and pepper, to taste
- 4 eggs
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