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

    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 eggs, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Sep, 2010
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!
20th Aug, 2010
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.
7th Aug, 2010
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
31st Jul, 2010
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.
25th May, 2010
Oh, and I just left out the rockte, Di- no difference!
25th May, 2010
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.
7th May, 2010
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
19th Aug, 2009
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.
12th May, 2009
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
24th Jan, 2009
This was so simple to make and absolutlwy lovely. Served with a crisp salad and homemade marrow chutney.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?