Recipe

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.