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Ham and Egg Tart
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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
Serves: 8
Ingredients
- 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
Method
- 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.
- Melt the butter in a frying pan over a medium heat and fry the onion until soft.
- Add the ham and fry for a few minutes more. Scatter the ham and onions in the pastry case.
- 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.
- This recipe was first published on Waitrose.com in December 2004.
Comments
This recipe was first published in December 2004.
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