Ham, tomato & watercress tart

Ham, tomato & watercress tart

The secret to this tart is its cheesy, crisp polenta crust. Fabulous warm or cold and perfect for picnics

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

Pastry only

Method

  1. Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the Parmesan and egg, then pulse through 2 tbsp cold water until the mixture forms a ball. Wrap in cling film, then chill for 30 mins.
  2. Dust a work surface with more polenta, then roll out the pastry to the thickness of a £1 coin and wide enough to fit a 28cm tart case. Gently ease into the case, then trim away any big bits of overhanging pastry (leave a little excess sticking up around the edges as the pastry will shrink when cooking). Chill for another 30 mins.
  3. Heat oven to 200C/fan 180C/gas 6. Place a sheet of baking parchment into the pastry case, then fill with baking beans. Bake for 15 mins. Remove the beans and parchment, then bake for another 5 mins or until the pastry is golden. Leave to cool a little. Use a serrated knife to trim away any bits of overhanging pastry, then place the pastry case on a baking sheet.
  4. Reduce oven to 180C/fan 160C/gas 4. Whisk the eggs and cream with a little salt. Arrange the ham, tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.

Per serving

631 kcalories, protein 17g, carbohydrate 31g, fat 50 g, saturated fat 27g, fibre 2g, salt 2.61 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • 28 April 2008

    Louise commented on this recipe

    was a bit worried about trying this because hadn't made pastry since school - but it was delicious! If I can do it anyone can!

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  • 14 May 2008

    Karina D. rated and commented on this recipe

    4 stars

    Didn't have the time to make the pastry myself... But added Parmesan to the readymade pastry before adding the filling. Never ate watercress before and I was surprised by the spicy flavour of it. Will definitely use it more in my cooking. Thank you for this new idea!

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  • 23 May 2008

    recipes rated and commented on this recipe

    3 stars

    Wow, I've just made pastry for the 1st time in about 20 years (Home Ec at school!), and it was easy and really tasty, the cheese definitely helped. However, I though that the sun-dried tomatoes were too strong, but it has inspired me to try other quiches.

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  • 24 May 2008

    Ali S commented on this recipe

    This turned out just like the picture, and its worth making the pastry. I made it for 2 aunts who cook very well (and an Uncle too), and Grannie, who was In Service (!) and they all commented on the lovely pastry.

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  • 30 May 2008

    Frantic Flapjack commented on this recipe

    Help! Does anyone know where I can buy polenta? My local Tesco doesn't have it.

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  • 19 June 2008

    Nicola rated and commented on this recipe

    5 stars

    I cheated and used ready made pastry and then added the cheese to the egg mix. Really tasty flavours, will make again soon and slice up for a picnic.

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  • 25 June 2008

    janeinseoul rated and commented on this recipe

    5 stars

    absolutely delicious - I have made this several times for guests and everyone loved it.

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  • 15 February 2009

    KEL'S RECIPE rated and commented on this recipe

    4 stars

    This was lovely could not find polenta so left it out and the pastry still tasted lovely!! The sweetness of the tomatoes really complemented the taste of the parmesan. We normally eat Quiche hot but it was much nicer cold!

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

Pastry only

Ingredients

FOR THE PASTRY

  • 200g plain flour
  • 50g fine polenta , plus extra for dusting
  • 140g cold butter , cut into small pieces
  • 50g parmesan , finely grated
  • 1 egg

FOR THE FILLING

  • 4 eggs and 2 egg yolks
  • 400ml double cream
  • 150g smoked ham slices
  • 100g sundried tomatoes
  • handful watercress
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Per serving

631 kcalories, protein 17g, carbohydrate 31g, fat 50 g, saturated fat 27g, fibre 2g, salt 2.61 g

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