Ham & blue cheese tart

Ham & blue cheese tart

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(25 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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
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Ingredients

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

    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
    Eggs

    Egg

    egg

    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

    Rocket

    roh-ket

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

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

Method

  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.

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Comments (37)

ibizafan's picture
5

Very simple and went down a treat. Leave to cool for at least 15 mins as the more set it is the better, it was tasty and looked very impressive. You may never buy a bought flan again!

ellagarcia's picture

Yummy recipe!!! Just a suggestion, if you want to make it a bit more high-end for guests, use instead jamon iberico de bellota - aka pata negra or black hoof-. Iberico has a strong and delicious flavor,
I buy mine from BuyJamon.com

BuyJamon.com the market place for iberico ham.

twedds84's picture

I was unsure on how to layer the tin with 6 x layers of filo pastry, so I sort of created a lining for the tin. As thin as it was I found that after 30 mins the base was still a little soggy. All in all a great mix of quiche/ pie/ tart. I will use the basics again and try my own variation.

mother_ship's picture
4

Really liked this recipe! Easy, tasty and went down well with the family. I made one following the recipe and another one with leeks and salmon both turned out beautifully.

colandrina's picture
5

Oh, and I just left out the rockte, Di- no difference!

colandrina's picture
5

I used low fat cheese, as suggested, and you couldn't really tell the difference, still delicious. I also swapped the spring onion for leek, as I had some left over- also very tasty!
Great and very easy recipe - I will definitely make again and try different fillings.

denglot's picture

Two questions for everyone re substituting ingredients, which I generally don't do, but...being here in the U.S., the rocket is not something easily available to me. What would be a good green in place of that? Also, if one is not fond of blue cheese, what else would create the same deliciousness? Thanks!

heididonegan@btinternet.com's picture
5

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.

nevynevster's picture

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

noodlebear's picture

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

renomate's picture
4

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

wendycadman's picture
5

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

poshpause's picture
5

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! :-)

krazylegs's picture

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

krazylegs's picture

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

eudoxia's picture
5

Really easy, quick and very tasty.

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