Ham, tomato & watercress tart

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Emma Lewis

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Most people would make this again

Recipe by Emma Lewis

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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

Latest comments and suggestions

• Louise

  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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• Karina D.

  14 May 2008

  Karina D. rated and commented on this recipe

  

  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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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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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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