Ham Tomato Watercress Tart Recipes

HAM, TOMATO & WATERCRESS TART

Steps:

• Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the Parmesan and egg, then pulse through 2 tbsp cold water until the mixture forms a ball. Wrap in cling film, then chill for 30 mins.
• Dust a work surface with more polenta, then roll out the pastry to the thickness of a £1 coin and wide enough to fit a 28cm tart case. Gently ease into the case, then trim away any big bits of overhanging pastry (leave a little excess sticking up around the edges as the pastry will shrink when cooking). Chill for another 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Place a sheet of baking parchment into the pastry case, then fill with baking beans. Bake for 15 mins. Remove the beans and parchment, then bake for another 5 mins or until the pastry is golden. Leave to cool a little. Use a serrated knife to trim away any bits of overhanging pastry, then place the pastry case on a baking sheet.
• Reduce oven to 180C/fan 160C/gas 4. Whisk the eggs and cream with a little salt. Arrange the ham, tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.

HAM AND TOMATO PIE

Steps:

• Preheat the oven to 425 degrees.
• Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
• Brush the bottom of the pie shell with mustard.
• Sprinkle 1/2 c mozzarella over the mustard.
• Put the ham and onions evenly on top of the cheese.
• Place a single layer of tomatoes on top of the ham.
• Combine the egg and half-and-half; beat with a fork until blended.
• Pour over the tomatoes.
• Evenly sprinkle the basil, pepper and remaining cheese on top.
• Bake for 20-23 minutes or until lightly brown and set.
• Cool on a wire rack for 20 minutes before cutting into wedges to serve.
• Garnish slices with basil sprigs and sliced tomatoes if desired.