Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ham and Egg Tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Ham and Egg Tart

    This is a lovely way to use up cold ham.

    • Preparation time: 30 minutes, plus chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour 15 minutes, plus chilling 60 minutes 15 minutes

    Serves: 8


    • 225g shortcrust pastry, chilled
    • Knob of butter
    • 1 onion, chopped
    • 225g ham, chopped
    • 6 medium eggs
    • 142ml carton double cream
    • 2 tbsp chopped curly parsley
    • Salt and freshly ground pepper


    1. Preheat the oven to 190°C, gas mark 5. Roll out the pastry and line a 20cm, ovenproof tart dish. Put back in the fridge. Keep the pastry trimmings.
    2. Melt the butter in a frying pan over a medium heat and fry the onion until soft.
    3. Add the ham and fry for a few minutes more. Scatter the ham and onions in the pastry case.
    4. Beat 2 eggs with the cream, season and pour over the ham and onions. Scatter on the parsley. Carefully break an egg into a cup, then tip into the tart. Repeat with the other 3 eggs. Cut leaves from the pastry trimmings, brush the tart rim with water and press on the leaves. Bake for 30-35 minutes. Serve warm or cold with salad.
    5. This recipe was first published on Waitrose.com in December 2004.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars