Leek and Ham Tart

Sift the flour and salt together into a bowl. Make a well in the center and add the softened butter, cut into small pieces. Use your fingertips to crumble the butter into the flour until the mixture resembles coarse crumbs.

Add the egg and just enough water to form a soft dough. Be careful not to overwork the dough to avoid it becoming tough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Slice the leeks, using only the white parts and the light, tender green leaves.

Heat the olive oil and butter in a skillet. Add the leeks and sauté for 5 minutes.

Add the cooked ham, cut into small cubes, and season with salt and pepper.

In a bowl, lightly beat the eggs. Add the cream cheese, half of the grated Parmesan cheese, salt, pepper, and nutmeg to taste. Mix well.

Roll out the dough to a thin layer and place it in a tart pan, pressing it up to the edges.

Spread the leek and ham mixture evenly over the dough. Pour the egg and cheese mixture on top.

Sprinkle the remaining grated Parmesan cheese over the tart.

Preheat the oven to 180°C (350°F).

Bake the tart for 30 minutes or until the filling is set and the top is golden brown.