Spring onion, ham and mustard tart
- July 2008
- for 6 people
- Hands on time 35 mins, 30 mins cooking time, plus chilling and standing
This rustic spring onion and ham tart recipe will hold up well if you take it on a picnic.
- 28.4g (11.4g saturated)
- 33.7g (2.5g sugars)
- Flour, for dusting
- 300g shortcrust pastry
- 300g small potatoes
- 3 large free-range eggs
- 125ml single cream
- 100g Cheshire cheese, grated
- 2 tbsp wholegrain mustard
- 6 large thin cooked ham slices
- Bunch of spring onions, trimmed and halved lengthways
- Preheat the oven to 200°C/fan180°C/gas 6. Place a 23cm square (or round) x 4cm deep fluted tart tin on a baking tray. On a lightly floured surface, roll out the pastry to a square (or round) about 5cm wider than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork. Chill for 20 minutes.
- Meanwhile, place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes or until tender. Drain well and set aside to cool.
- Place a sheet of baking paper on top of the pastry case, scrunching in the edges to fit, then fill with baking beans or rice and bake for 15 minutes. Remove from the oven and cool slightly before removing the beans and paper.
- Slice the potatoes into 5mm slices and arrange in the base of the tart case. Beat the eggs, cream, cheese and mustard in a bowl and season to taste. Arrange the ham on top of the potatoes with the spring onions. Pour over the egg mixture and cook for 15 minutes until set but still a bit wobbly (it will set further as it cools). Stand for 5 minutes, then slice and serve.
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