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.
1-1/2 cups unbleached all-purpose flour
1/2 cup spelt or whole wheat flour
4 oz. cold unsalted butter
4 oz. cold lard
1/2 cup ice water
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
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.
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.