Ham and grape tomato tart
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How to make Ham and grape tomato tart
Yield = 6Prep time: 0:15
Cook time: 0:55
Total time: 1:10
Ingredients
- 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
- 2 eggs
- 125ml (1/2 cup) thickened cream
- 1 teaspoon dried oregano
- 20g (1/4 cup) shredded parmesan
- 1 x 250g punnet grape tomatoes, halved
- 100g sliced ham, finely chopped
Method
- Step 1 Preheat oven to 200°C. Place 1 pastry sheet on a clean work surface. Place the remaining pastry sheet, slightly overlapping, alongside. Press the edges to seal.
- Step 2 Line a round 3cm-deep, 24cm (base measurement) fluted tart tin, with removable base, with the pastry and trim the excess. Cover with non-stick baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until pastry is golden and crisp.
- Step 3 Whisk together the eggs, cream, oregano and 2 tablespoons of parmesan in a large jug. Season with salt and pepper. Place the tomato and ham in the pastry case. Place on a baking tray. Carefully pour over the egg mixture. Sprinkle with the remaining parmesan. Bake in oven for 40 minutes or until set and golden. Serve.
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