Cold Ham, Parsley and Cheese Tart

Name: Cold Ham, Parsley and Cheese Tart
Ingredients: 3 oz/84 g grated Cheddar cheese; 2 tbsp chopped parsley and snipped chives, mixed; 2 tbsp chopped parsley and snipped chives, mixed; 2 large eggs + the yolks of 2 large eggs; 2 large eggs + the yolks of 2 large eggs; ½ tsp each of salt and freshly ground black pepper; 1 lb/450 g boiled or baked ham, trimmed of fat and gristle and cut into slivers; Freshly ground black pepper – the ham will be salty enough for most tastes; Freshly ground black pepper – the ham will be salty enough for most tastes; 2 large eggs + the yolks of 2 large eggs; ½ pint/285 ml milk – as creamy as possible; 6 oz/170 g plain flour + 1 tsp icing sugar; ½ tsp each of salt and freshly ground black pepper; 4 oz/112 g butter, hard from the fridge, cut into bits; 6 oz/170 g plain flour + 1 tsp icing sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is so easy, but like all savoury tarts the filling is much nicer made with a higher quantity of egg yolk to whole eggs – it gives the custard a much softer texture.

Ingredients

For the pastry

4 oz/112 g butter, hard from the fridge, cut into bits
6 oz/

Pie
Winter
Summer

Method

Put all the ingredients for the pastry into a processor and whiz till the mixture resembles fine crumbs – or rub the butter into the sieved seasoned flour using your fingertips. Pat this firmly around the sides and base of a 9-inch/23-cm flan dish. Put the dish into the fridge for an hour minimum, then bake in a moderate oven,