Leek and Brioche Tart

Leeks, like so many things, are magnificent with cream. The mixture for this tart—actually more a spread than a filling—includes a little prosciutto and is spooned over a round of brioche as it’s baking. The liquid gets absorbed by the brioche, making it moist and creamy, while the leeks and prosciutto form a delicate topping. Bacon or pancetta can be used in place of the prosciutto.