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Ham and grape tomato tart
Ham and grape tomato tart
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Creamy tomato and ham tart for a sweet and savory delight.
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 2 eggs
  • 125ml (1/2 cup) thickened cream
  • 1 tsp dried oregano
  • 20g (1/4 cup) shredded parmesan
  • 1 x 250g punnet grape tomatoes, halved
  • 100g sliced ham, finely chopped
Instructions:
  • Preheat the oven to 200°C. Place 1 pastry sheet on a clean work surface and overlap the second sheet slightly. Press the edges together to seal.
  • Prepare a 24cm fluted tart tin with a removable base by lining it with the pastry, trimming any excess. Cover the pastry with non-stick baking paper and fill it with pastry weights or rice. Bake in the oven for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes until the pastry is golden and crisp.
  • In a large jug, combine the eggs, cream, oregano, and 2 tablespoons of Parmesan. Season with salt and pepper. Place the tomato and ham in the pastry case on a baking tray. Pour the egg mixture over carefully. Sprinkle with the rest of the Parmesan. Bake in the oven for 40 minutes until golden and set. Serve hot.

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