• Preheat oven to 185C / 365 F on convection setting.*

prepare the pie dough

• Measure out and add the ingredients to the bowl of a food processor.
• Pulse for 10-20 seconds just until the mixture comes together. You will notice it goes from a grainy mealy texture to a clumpy texture. As soon as it does that, stop mixing. Don't pulse anymore than necessary or you can start forming gluten which is not desirable for a tender and crisp short crust pastry like this one.
• Check that the dough has a texture that makes it easy for it to clump together into one mass when pressed.
• Wrap and place in the fridge to rest while you caramelize the leek.

caramelize the leek

• Trim, clean and slice the leeks into your desired shape - you can cut lengthwise, medallion, or a mix of both like I've done.
• Add 2 tablespoons of oil to your skillet over medium-low and put the leeks in.
• Cook approximately 10 minutes until browned on one side, and then flip and repeat on the other side.

assemble & bake the tart

• Arrange the leeks in the pan.
• Add a layer of ham slices, then cheese slices.
• Drape the pastry over the skillet and trim the edges off.
• Bake in preheated oven for 18-20 minutes or until the top is golden.
• Let the tart cool down for 5-10 minutes and then use a large plate to turn it onto so that the pastry is on the bottom.
• Serve while warm.