Brunch Tart
Have you got leftover ham and veges? Try this recipe for brunch.
Ingredients:
• 1 pack of puff or short crust pastry • 100g finely chopped Sun-dried tomatoes • 100g Cheese grated or crumbled - tasty, edam, feta, even blue.Whatever you have left over. • 300g leftover Christmas ham cut into small cubes • 65g leftover roast baby onions roughly chopped • 150g leftover roast potatoes cut into cubes about the same size as the ham • 300ml cream • 3 large eggs • Salt • Pepper • Parsley
Method:
• Heat your over to 170°C • Butter a 25cm fluted tart tin and line it with the pastry • Lay baking paper over the pastry, fill with baking beans or rice, and blind bake in the oven for 20 minutes. • Remove baking beans and paper and allow the tart shell to cool. If the tart shell has puffed on the base, press it down gently with the back of a spoon. • When cool, sprinkle the cheese over the base of the tart shell • Add the ham, potatoes and sun-dried tomatoes • Season with a pinch of salt and cracked black pepper • Beat the eggs and the cream together and pour over the ingredients until just under the rim of the tart tin. You may have a little leftover. • Place the tart on a baking sheet and bake for 40-45 minutes until it is puffed and set — a skewer inserted into the centre will come out clean. • Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature. • Garnish with extra sun-dried tomatoes and chopped fresh parsley.
Ingredients:
• 1 pack of puff or short crust pastry • 100g finely chopped Sun-dried tomatoes • 100g Cheese grated or crumbled - tasty, edam, feta, even blue.Whatever you have left over. • 300g leftover Christmas ham cut into small cubes • 65g leftover roast baby onions roughly chopped • 150g leftover roast potatoes cut into cubes about the same size as the ham • 300ml cream • 3 large eggs • Salt • Pepper • Parsley
Method:
• Heat your over to 170°C • Butter a 25cm fluted tart tin and line it with the pastry • Lay baking paper over the pastry, fill with baking beans or rice, and blind bake in the oven for 20 minutes. • Remove baking beans and paper and allow the tart shell to cool. If the tart shell has puffed on the base, press it down gently with the back of a spoon. • When cool, sprinkle the cheese over the base of the tart shell • Add the ham, potatoes and sun-dried tomatoes • Season with a pinch of salt and cracked black pepper • Beat the eggs and the cream together and pour over the ingredients until just under the rim of the tart tin. You may have a little leftover. • Place the tart on a baking sheet and bake for 40-45 minutes until it is puffed and set — a skewer inserted into the centre will come out clean. • Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature. • Garnish with extra sun-dried tomatoes and chopped fresh parsley.
- Store:
- The Meat Room
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