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BLT tart

BLT tart

A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving (4)
NutrientUnit
kcal652
fat41g
saturates17g
carbs48g
sugars11g
fibre3g
protein22g
salt3g
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Ingredients

  • 320g sheet shortcrust pastry
  • 4 heaped tbsp onion chutney
  • 100g half-fat crème fraîche
  • 100g mature cheddar , grated
  • 2 medium eggs
  • 10 cherry tomatoes , halved
  • 6 slices prosciutto
  • lamb's lettuce or rocket

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2015

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A star rating of 4.7 out of 5.17 ratings
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