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
Serves 8
Preperation and cooking times
Pastry only
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, May 2008 .
Per serving
631 kcalories, protein 17g, carbohydrate 31g, fat 50 g, saturated fat 27g, fibre 2g, salt 2.61 g
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http://www.bbcgoodfood.com/recipes/5886/
Difficulty and servings
Serves 8
Preperation and cooking times
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
Per serving
631 kcalories, protein 17g, carbohydrate 31g, fat 50 g, saturated fat 27g, fibre 2g, salt 2.61 g
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28 April 2008
Louise commented on this recipe
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14 May 2008
Karina D. rated and commented on this recipe
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