Ham & blue cheese tart

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Good Food

6 ratings

Recipe by Good Food

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1. Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.
2. Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

PER SERVING

626 kcalories, protein 24g, carbohydrate 24g, fat 52 g, saturated fat 28g, fibre 0g, salt 2.56 g

Latest comments and suggestions

• Artemis

  04 December 2008

  Artemis rated and commented on this recipe

  

  Really easy, quick and very tasty.

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• lexi

  10 December 2008

  lexi commented on this recipe

  I have been making 'quiches' for years and they are always extremely popular and gone in minutes. However after making this recipe I dont think I would ever make a traditional quiche again with shortcrust pasrty but would add my own fillings to this filo pasty base. This particular recipe is really tasty, light and none of the greasiness you sometimes get with quiches, even my teenagers who dont like blue cheese enjoyed this and asked for more!! There wasnt any left though so would double the recipe and make it in a larger quiche dish rather than a spring form tin next time, which will be for family and friends over christmas x

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• lexi

  10 December 2008

  lexi commented on this recipe

  Forgot to say - i dont like hot ham so used oak smoked bacon instead - delicious with the blue cheese x

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• PoshPaws

  16 December 2008

  PoshPaws rated and commented on this recipe

  

  This was a complete triumph. I used ordinary common or garden smoked Bacon instead of the ham, and fried it off, diced, to begin with. I also used Ricotta for the soft cheese and grated a little strong cheddar over the top, before the blue cheese. Because I had rather a lot of filo pastry, I put a "lid" of a doubled over sheet of pastry on the top and found that this served to stop the top becoming too "crusty" - as I have a 10yo with a "thing" about baked cheese. ~rolls eyes~ He has also sworn never to eat blue cheese. I haven't the heart to tell him he already has! :-)

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• Wendy

  02 January 2009

  Wendy rated and commented on this recipe

  

  Used bought puff pastry and blind baked first for 15 minues before adding filling. Very tasty. Will make again.

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• Nicola

  12 January 2009

  Nicola rated and commented on this recipe

  

  Really tasty and a great alternative to quiche, cant wait to have the cold leftovers tomorrow.

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• kcikingkatie

  13 January 2009

  kcikingkatie rated and commented on this recipe

  

  Yummers!

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• monc

  24 January 2009

  monc commented on this recipe

  This was so simple to make and absolutlwy lovely. Served with a crisp salad and homemade marrow chutney.

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• Nevynevster

  12 May 2009

  Nevynevster commented on this recipe

  This was very easy to make and looked great. I varied the receipe slightly as I don't like blue cheese and used chorizo and leeks instead and it was very tasty. I will certainly be making this again and varying ingredients as the basic recipe is so easy

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• Heidi

  19 August 2009

  Heidi rated and commented on this recipe

  

  Absolutely delicious, was loved by all. Might try making it will low fat Phillie next time. I did individual tarts making it easier to serve.

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Ingredients

• 6 large sheets filo pastry or 10 sheets if small
• 1 tbsp olive oil
• 100g sliced ham , chopped
• 1 bunch spring onions , sliced
• 2 eggs , lightly beaten
• 300g tub soft cheese , room temperature
• 2 large handfuls rocket leaves
• 50g blue cheese , crumbled
• 2 tbsp pine nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 6 large sheets filo pastry or 10 sheets if small
• 1 tbsp olive oil
• 100g sliced ham , chopped
• 1 bunch spring onions , sliced
• 2 eggs , lightly beaten
• 300g tub soft cheese , room temperature
• 2 large handfuls rocket leaves
• 50g blue cheese , crumbled
• 2 tbsp pine nuts

PER SERVING

626 kcalories, protein 24g, carbohydrate 24g, fat 52 g, saturated fat 28g, fibre 0g, salt 2.56 g

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