A champion of using farm-fresh seasonal ingredients, executive chef Anne Yarymowich of the Art Gallery of Ontario's Frank restaurant serves this tart in June and July when local peas are at their peak.
Pastry Dough
1-1/2 cups unbleached all-purpose flour
1/2 cup spelt or whole wheat flour
Pinch salt
4 oz. cold unsalted butter
4 oz. cold lard
1/2 cup ice water
Filling
1 cup chopped leeks
2 tbsp butter
Salt and pepper to taste
8 oz. Canadian Gruyère cheese, grated
1 tbsp fresh mint, chopped in chiffonade
1/2 tbsp fresh tarragon, chopped
1 tbsp fresh chervil, chopped
1 tbsp fresh chives, chopped
1 cup fresh or frozen garden peas
8 oz. smoked trout, flaked
2 cups 35% cream
Pinch freshly ground nutmeg
1 large whole egg
4 large egg yolks
Pastry Dough
Step 1: Sift flours and salt together.
Step 2: With box grater, grate butter and lard into flour and incorporate well with fingers until mixture resembles coarse oatmeal.
Step 3: Add ice water a bit at a time mixing well, and adding just enough water to bring dough together. Form dough into 2 flat discs. Wrap well, and refrigerate 10-20 minutes.
Step 4: Roll 1 disc out into 10" round, reserving second disc for another use. (Wrap and freeze or chill.)
Step 5: Line 10" fluted tart pan with pastry. Refrigerate 10-30 minutes.
Filling
Step 1: Preheat oven to 400°F.
Step 2: Sweat leeks in butter until tender and transparent, season with salt and pepper. Set aside to cool.
Step 3: Cover bottom of tart shell with grated cheese.
Step 4: Sprinkle evenly with chopped herbs.
Step 5: Sprinkle evenly with leeks, peas and flaked trout.
Step 6: Mix cream, nutmeg, egg and yolks well with a whisk.
Step 7: Pour evenly over other ingredients.
Step 8: Place tart into preheated oven for 10 minutes. Reduce heat to 350°F and continue to bake for 30 minutes. Centre of tart should be set, but still jiggly.
Step 9: Cool for 10-30 minutes before serving to allow custard to set. Cut and serve.
See Anne Yarymowich demonstrate this recipe in a video.
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