Ham & blue cheese tart

Ham & blue cheese tart

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Nutrition and extra info

Nutrition: per serving

  • kcal626
  • fat52g
  • saturates28g
  • carbs24g
  • sugars3g
  • fibre0g
  • protein24g
  • salt2.56g
Save to My Good Food
Please sign in or register to save recipes.


  • 6 large sheets filo pastry or 10 sheets if small
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g sliced ham, chopped
  • 1 bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g tub soft cheese, room temperature
  • 2 large handfuls rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g blue cheese, crumbled
  • 2 tbsp pine nuts


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (37)

Lblundell's picture

I cooked this for a picnic and it went down a storm. The only downside is that the fill pastry wasn't as sturdy once cool - but that's a minor downside for such a great tart!

bunnytombs's picture

Lovely tart/quiche! Made it for lunch today, fed four of us with salad, if you were really hungry some homemade bread would go too. I followed recipe but replaced ham with cooked, sliced smoked streaky bacon. Cooked at a lower temperature for longer to ensure cooked. Cooled for 15 mins and when it lifted out of tin looked fabulous! Would make again, looks great for such little effort!

errghhurrgh's picture

I made this for the first time tonight and my husband has eaten two pieces in the last 15 mins! It looks more appetising than a short crust pastry version and much easier to create!
It looks to be a definite hit in our house so will begin to experiment with different fillings. I didn't use all of the blue cheese but added extra mature cheddar - also no rocket or pine nuts but still tasty!

nasus's picture

I'd like to make this dish in advance for a buffet. Has anybody tried freezing it?

liznfil's picture

I did a version of this - after making a batch bake of the Greek filo pie, also on this site I ended up with 4 sheets of filo to use up. I hate waste. So looked for something to do.
Didn't have many of the suggested ingredients. so used what I had in the fridge:
A small leek and a small red onion, chopped and sweated in oil then drained, a 5 inch piece of chorizo chopped and dry fried until the oil ran, 200g tub of low fat soft cheese with garlic and herbs, 2 eggs and a dash of milk, grated mature cheddar both in the mix and on the top.
Whenever I do filo I bake twice to make more crispy.

Hubby said "best quiche he had ever had". I loved it too.

Although my ingredients were different, the amounts were similar and I found it rather too thick and so in the future would use a larger tin, maybe 22 or 24cm.

beclam's picture

Really enjoyed this, will definately make again. Not normally a fan of blue cheeese but had some left over ham so thought would try it after the positive reviews. Glad i did, will def be a 'do again' recipe!

cscollins's picture

Have tried this twice now in quick succession. Very nice indeed. Liked by all and very easy to cook - fairly quick too.

vrog's picture

As others have said, this is quick, easy and very tasty.

Next time I will fold the surplus filo sheets onto the tart, as I left them overhanging the edge and they broke when getting it out of the tin.

I found the blue cheese a bit overwhelming, so will try something different next time.

cakequeen75's picture

I made this for the relaxed informal party the day after my sisters wedding and went down an absolute storm, I followed the recipe exactly and it baked beautifully and was absolutely delicious, I will be making this again and again!

matthewbenyohai's picture

Fantastic cold the following day for lunch.

Mixture doesn't exactly pour into the filo case and appears a little thick, but the result was great.

dollybyrd's picture

I'd never attempted something like this before. I followed recipe exactly and it turned out perfectly.
My girlfriend loved it and so did I.
Next time I'll make a veggie version with maybe sun-dried tomatoes instead of ham.

bikerbell's picture

Absolutly loved this, supposed to have 1/2 cold today for lunch but we polished it off in one go last night. I used wafer thin chorizo which I dry fried until crisping instead of ham. Wasn't sure what depth of tin so used a sponge cake tin which worked out just right. My base also didnt seem very cooked so may part cook first next time.

jadiecakes's picture

This was utterly yum, even my quiche hating husband agreed (then took the leftovers into work for lunch!). Will defo do again.

traceylahiri's picture

Couldn't believe how easy to make this was, and how delicious it turned out! It looked very professional, would like to try making it as incividual starter poritons for a dinner party, maybe with a few variations, although the original recipe was amazing.

richkw's picture

Done this twice now. Firstly with ham - the taste just isn't strong enough. The second time I did it with chorizo which was far better. Would also work with smoked bacon. A strong blue cheese is essential if you want that taste to come through. Overall, an idiot proof dish that goes down well.

claudie1's picture

Try substituting steamed & cooled chopped spinach for the rocket, its fab! I think broccoli would be good as well. Its a very tasty & versatile dish.

claudie1's picture

Try substituting steamed & cooled chopped spinach for the rocket, its fab! I think broccoli would be good as well. Its a very tasty & versatile dish.

claudie1's picture

Try substituting steamed & cooled chopped spinach for the rocket, its fab! I think broccoli would be good as well. Its a very tasty & versatile dish.

claudie1's picture

Try substituting steamed & cooled chopped spinach for the rocket, its fab! I think broccoli would be good as well. Its a very tasty & versatile dish.

claudie1's picture

Try substituting steamed & cooled chopped spinach for the rocket, its fab! I think broccoli would be good as well. Its a very tasty & versatile dish.


Questions (2)

tom-eddie's picture

where is the recipe describtion? Can not find anywhere...

goodfoodteam's picture

Hi there the recipe details should appear at the top below the recipe title but before the sharing buttons. If this doesn’t help please contact our technical team via email at goodfoodwebsite@bbc.com

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.