Christmas Ham and grape tomato tart

Christmas Ham and grape tomato tart

Christmas Ham and grape tomato tart

Great and Simple - although I beefed it up with lots more vigies - the cheese was a lovely surprise. I am a huge fan of roast tomato so loved this dish. Not too eggy.

Ingredients of Christmas Ham and grape tomato tart

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

Description of Christmas Ham and grape tomato tart

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.

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.

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.

Notes & tips for Christmas Ham and grape tomato tart

Time plan tip: Make this recipe up to 1 day ahead. Cover the tart in the tin with plastic wrap and store in the fridge.

Freezing tip: Set aside to cool. Wrap the tart in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to three months. Thaw overnight in the fridge.

Road trip tip: Keep the tart in the tin, wrap in foil and transport in your esky.

Christmas Ham and grape tomato tart

Preparation Time 15 minutes/Cooking Time 55 minutes

serves 6