Ingredients:
• 1 pack of puff or short crust pastry
• 100g finely chopped Sun-dried tomatoes
•
100g Cheese grated or crumbled - tasty, edam, feta, even blue.Whatever you have left over.
• 300g leftover Christmas ham cut into small cubes
• 65g leftover roast baby onions roughly chopped
• 150g leftover roast potatoes cut into cubes about the same size as the ham
• 300ml cream
• 3 large eggs
• Salt
• Pepper
• Parsley
Method:
• Heat your over to 170°C
• Butter a 25cm fluted tart tin and line it with the pastry
• Lay baking paper over the pastry, fill with baking beans or rice, and blind bake in the oven for 20 minutes.
• Remove baking beans and paper and allow the tart shell to cool. If the tart shell has puffed on the base, press it down gently with the back of a spoon.
• When cool, sprinkle the cheese over the base of the tart shell
• Add the ham, potatoes and sun-dried tomatoes
• Season with a pinch of salt and cracked black pepper
• Beat the eggs and the cream together and pour over the ingredients until just under the rim of the tart tin. You may have a little leftover.
• Place the tart on a baking sheet and bake for 40-45 minutes until it is puffed and set — a skewer inserted into the centre will come out clean.
• Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature.
• Garnish with extra sun-dried tomatoes and chopped fresh parsley.
