Prep: 10 min Cook: 50 min Servings: 4
2 sheets shortcrust pastry
200g sliced Half Leg Ham, torn
½ cup frozen peas, thawed
1 spring onion, sliced
¼ cup thickened cream
1 garlic clove, crushed
¼ cup parsley leaves
¼ cup mint leaves
¼ cup coriander leaves
2 teaspoons olive oil
1 teaspoon white wine vinegar
Step 1: Preheat oven to 200c. Grease a 11x33cm rectangle fluted tart tin with a removable base.
Step 2: Join the two sheets of pastry together by overlapping a long edge and pressing them together. Line the tin with the pastry and use a knife to trim the edges, then cover the pastry with baking paper and fill with rice. Bake for 8 minutes and then remove the paper and rice and return to cook for another 8 minutes, or until golden.
Step 3: Reduce oven to 180c. Sprinkle the ham, peas, spring onion and fetta over the tart case.
Step 4: Whisk the cream, eggs and garlic in a large jug and season. Pour the egg mixture into the tart case and bake for 25-30 minutes or until filling is set and golden.
Step 5: Meanwhile, combine the parsley, mint, coriander, oil and vinegar In a small bowl.
Step 6: Top the tart with the herb salad and cut into slices to serve.