Ham and Pea Tart

Prep: 10 min Cook: 50 min Servings: 4

Ingredients:

2 sheets shortcrust pastry

200g sliced Half Leg Ham, torn

½ cup frozen peas, thawed

1 spring onion, sliced

100g fetta

¼ cup thickened cream

4 eggs

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

Method:

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.

 

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