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Ham, thyme and corn relish tarts recipe
Ham, thyme and corn relish tarts recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and delicious tarts, a lunchbox hit for the whole family.
Ingredients:
  • 8 sheets filo pastry
  • 75g butter, melted
  • 100g thinly sliced ham, chopped
  • 6 fetta-stuffed bell peppers, chopped
  • 20.00 ml finely chopped fresh chives
  • 2 tsp fresh thyme leaves
  • 84.98 gm milk
  • 82.50 ml corn relish dip
  • 2 x 150g garden salad bowls
  • Fresh chives, to serve
Instructions:
  • Preheat oven to 200C/180C fan-forced. Lay one pastry sheet on a flat surface and brush with butter. Add another sheet on top and repeat by brushing with butter. Continue layering the pastry and butter to create a stack. Repeat the process with the remaining pastry sheets to form a second stack, ensuring to cover unused pastry with a damp tea towel.
  • Cut the pastry stacks in half lengthways, then crossways to make 8 pieces. Layer 2 filo pieces to create a cross shape. Repeat with the rest of the filo. Line four 2cm-deep, 10cm-round loose-based fluted tart pans with pastry, folding in edges to create a border, and place the pans on a large baking tray.
  • Distribute ham, pepper, chives, and thyme evenly into tart cases.
  • In a bowl, combine eggs, milk, and corn relish dip, whisk until creamy. Season with salt and pepper. Pour the mixture over the filling. Bake until just set, about 25 to 30 minutes.
  • Combine the salad bowl ingredients in a serving bowl, halving the tomatoes. Drizzle with dressing and sprinkle with salt and pepper. Gently toss everything together.
  • Garnish tarts generously with additional chives and plate alongside a fresh salad.

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