No-fuss ham & crème fraîche tart

No-fuss ham & crème fraîche tart

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(3 ratings)

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Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 4

Puff pastry works well in savoury dishes as well as sweet. This light tart makes a simple and tasty summer snack

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
491
protein
15g
carbs
31g
fat
34g
saturates
17g
fibre
0g
sugar
0g
salt
2g

Ingredients

  • 375g packet ready-rolled puff pastry
  • 1 egg, beaten
  • 100ml crème fraîche
  • 8 slices good-quality roast ham (cooked on the bone, then sliced, a deli will have it)
  • handful flat leaf parsley, roughly chopped

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Method

  1. Heat the oven to 220C/fan 200C/gas 7. Put pastry on a baking sheet and score a line about 3cm inside to create a border. With a fork, prick inside the border only. Brush all over with the beaten egg.
  2. Bake the pastry for 12 mins until well risen. Spread the creme fraiche within the pastry border, season with pepper and return to the oven for a further 8-10 mins.
  3. Take from the oven when well coloured, drape the sliced ham over, then sprinkle with the parsley. Serve with a roast vegetable or tomato and red onion salad.

Recipe from Good Food magazine, October 2004

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Comments

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stephski86's picture
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I haven't made this exact recipe yet (will be making it tonight) but made a very similar one where I spread tomato puree on a puff pastry roll out sheet, then topped it with basil leaves, parma ham, red peppers and mozzarella and baked in the oven. It was like a puff pastry pizza!

jennyphillip's picture
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Well, this deserves one star more than John's lemon curd effort, simply because you need to assemble more things (rather than just open a jar and plop the contents into a bowl). I really would have expected more from a man who judges Masterchef, and doles out criticism if he finds the contestant hasn't stretched themselves. Poor effort, Mr Torode!

jayzee's picture
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Gorgeous and so quick and easy to make! We added caramelised onions and baby tomatoes, add whatever you like to it and serve with salad.I'll definately be making this again!

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