Ham, tomato & watercress tart

Recipe uploaded by

Emma Lewis

5 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  23 May 2008

  recipes rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali S

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  19 June 2008

  Nicola rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janeinseoul

  25 June 2008

  janeinseoul rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KEL'S RECIPE

  15 February 2009

  KEL'S RECIPE rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5886/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 50 mins

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk