BLT tart

BLT tart

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(14 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4 - 6
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that's delicious hot, warm or cold

Nutrition and extra info

Nutrition: per serving (4)

  • kcal652
  • fat41g
  • saturates17g
  • carbs48g
  • sugars11g
  • fibre3g
  • protein22g
  • salt3g
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  • 320g sheet shortcrust pastry
  • 4 heaped tbsp onion chutney
  • 100g half-fat crème fraîche
  • 100g mature cheddar, grated
  • 2 medium eggs



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

  • 10 cherry tomatoes, halved
  • 6 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • lamb's lettuce or rocket



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…


  1. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Unroll the pastry onto the baking sheet. Spread the chutney over the surface, leaving a border of about 1cm free around the edges. Fold in the edges and roughly pinch them together at the corners to make a raised border.

  2. In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.

  3. Bake in the oven for 35-40 mins, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb’s lettuce, or leave to cool completely and store in the fridge. Lovely for lunch the next day.

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Comments, questions and tips

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20th Sep, 2018
I make this all the time and always turns out a real crowd pleaser!
28th Sep, 2017
Yum. I made this yesterday and used full fat creme fraiche as that's all I had and grilled crispy back bacon. I only used 2 tblsp of onion and found that this was the right amount for us as any more would have been a bit overpowering. My filling did spread over the edges whilst baking but this didn't really matter. I will use bottom heat in my oven next time as the base was a little soft. Will definitely be making again.
21st Jan, 2017
Really enjoyed this recipe. Didn't have a soggy bottom, really tasty and really easy. Will definitely make again
17th Apr, 2016
Really nice hot or cold, we had it for lunch the next day.
10th May, 2015
We made this yesterday, it was really tasty but it did have a soggy bottom! Next time I won't heap my tablespoons of onion marmalade quite so much as it was a bit overpowering. We enjoyed it much more today when it was cold from the fridge.
25th Apr, 2015
Made this last night, it was fab, used cooked bacon instead of prosciutto, as didn't have any. Had half for tea with salad and the rest for lunch today. Will be making more for picnics.
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