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Spring onion, ham and mustard tart

Name: Spring onion, ham and mustard tart
Yield: for 6 people
Cuisine: British recipes
Ingredients: Flour, for dusting; 300g shortcrust pastry; 300g small potatoes; 3 large free-range eggs; 125ml single cream; 100g Cheshire cheese, grated; 2 tbsp wholegrain mustard; 6 large thin cooked ham slices; Bunch of spring onions, trimmed and halved lengthways

Published: 30 Jun 08
Updated: 18 Mar 24

This rustic spring onion and ham tart recipe will hold up well if you take it on a picnic.

Easy
July 2008

Test kitchen approved

for 6 people
Hands on time 35 mins, 30 mins cooking time, plus chilling and standing

This rustic spring onion and ham tart recipe will hold up well if you take it on a picnic.

Nutrition: per serving

Calories: 449kcals
Fat: 28.4g (11.4g saturated)
Protein: 17.3g
Carbohydrates: 33.7g (2.5g sugars)
Salt: 1.7g

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Ingredients

Flour, for dusting
300g shortcrust pastry
300g small potatoes
3 large free-range eggs
125ml single cream
100g Cheshire cheese, grated
2 tbsp wholegrain mustard
6 large thin cooked ham slices
Bunch of spring onions, trimmed and halved lengthways

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Place a 23cm square (or round) x 4cm deep fluted tart tin on a baking tray. On a lightly floured surface, roll out the pastry to a square (or round) about 5cm wider than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork. Chill for 20 minutes.
Meanwhile, place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes or until tender. Drain well and set aside to cool.
Place a sheet of baking paper on top of the pastry case, scrunching in the edges to fit, then fill with baking beans or rice and bake for 15 minutes. Remove from the oven and cool slightly before removing the beans and paper.

Slice the potatoes into 5mm slices and arrange in the base of the tart case. Beat the eggs, cream, cheese and mustard in a bowl and season to taste. Arrange the ham on top of the potatoes with the spring onions. Pour over the egg mixture and cook for 15 minutes until set but still a bit wobbly (it will set further as it cools). Stand for 5 minutes, then slice and serve.